Fruit Trifle

 

1 quart strawberries, hulled and quartered
2 cups raspberries (10 ounces)
2 cups blueberries (10 ounces)
1 Sara-Lee pound cake (1 pound) found in the frozen food section
6 tablespoons Grand Marnier
4 cups homemade vanilla pudding or instant, chilled

1 cup heavy cream, chilled
1 tablespoon sugar

1 teaspoon vanilla extract
2 kiwis, peeled and sliced into ¼-inch-thick half moons

1. Gently mix the berries together in a bowl.
2. Cut the pound cake into 1/2-inch-thick slices, and then cut each slice in half.
3. Shingle a third of the pound cake slices in the bottom of a 3- to 4-quart trifle dish.
4. Brush the cake slices with 2 tablespoons of the Grand Marnier.
5. Sprinkle half of the berries over the cake, followed by half of the pudding.
6. Repeat with another layer of cake, Grand Marnier, berries, and paudding.