Southern Love In Your Tummy: Pineapple Berry Trifle

I had a party this weekend and wanted to try something new for dessert.  I was looking at my Kraft magazine and saw several desserts I liked, but none that quite fit perfectly.  There was an angel food cake that was done beautifully with a pineapple cream filling and berries, but I am not a big fan of angel food cake.  I decided to make a modified version of this dessert, and this trifle is what I came up with.  It is creamy and refreshing with delectable blueberries that pop in your mouth so deliciously and sweet strawberries add great texture too.  One bite and you'll know you've experienced a bit of southern love in your tummy. 

1 20-ounce can crushed pineapple

1 8-ounce container of whipped topping

1 pkg. (4-serving size) Vanilla Instant Pudding & Pie Filling

1 16-ounce pound cake, cut into 1-inch cubes

1 cup fresh blueberries

2 cups sliced fresh strawberries

Mix crushed pineapple (with juice) and the dry pudding mix in medium bowl. Gently stir in whipped topping.  In a trifle or punch bowl (or any decorative bowl that is see-through) make layers of cake cubes, cream filling, and berries, ending with berries decoratively layered on top.  This can be made a day in advance and is still delicious! 

Check out all of Monica Zenberg's great recipes in her series: Southern Love in Your Tummy