Ingredients
1-1/2 cups cold 1% milk1 package (1 ounce) sugar-free instant vanilla pudding mix1/2 cup reduced-fat sour cream1 carton (8 ounces) frozen reduced-fat whipped topping, thawed1 loaf (13.6 ounces) reduced-fat pound cake, cubed4 cups frozen or fresh unsweetened blackberries
Preparation
In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Add sour cream; mix well. Fold in whipped topping. In a 2-qt. trifle dish or deep glass bowl, layer half of the cake cubes, half of the berries and half of the pudding mixture. Repeat layers. Cover and refrigerate for 2-3 hours before serving.
