1 pint blueberries
Loaf of pound cake (16 oz.), cut into bite-size pieces
2 cups chopped fresh strawberries
1 can diced peach
3 kiwi, sliced
1 tub reduced-fat whipped topping (16 oz.)
1 package (3.4 ounces) instant vanilla pudding mix
4 cups mile



  1. Pour the blueberries into a strainer, rinse with water, and shake off excess water. Spread the berries out onto paper towels to dry slightly.
  2. In another bowl, whisk milk and pudding mix for 5 minutes; let stand for 2 minutes or until soft-set.
  3. In a deep, clear glass bowl or trifle bowl, spread a layer of pound cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of diced peaches, then kiwi slices and top with half the pudding. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour.

**You can add a splash of your favorite dark rum to the pudding mix to give it extra flavor.