Lemon Raspberry Trifle

• 2 cups Land O Lakes Heavy Whipping Cream
• 2 1/2 cups cold milk
• 2 (3.4-ounce) package lemon-flavor instant pudding and pie filling mix
• 1 (10.75-ounce) frozen prepared pound cake, thawed, cut into 1-inch cubes
• 3 cups fresh raspberries
• Aerosol whipped cream, if desired

1. Beat whipping cream in bowl at high speed, scraping bowl often, until stiff peaks form.
2. Set aside.
3. Combine milk and pudding mixes in another bowl; beat 2 minutes with whisk until smooth.
4. Gently stir in whipped cream.

cream, cold milk, lemonflavor, cake, fresh raspberries, whipped cream

Taken from www.landolakes.com/recipe/3708/lemon-raspberry-trifle (may not work)