here to better fit our preferences. I love it with the raspberries as in the original recipe but my girls prefer strawberries and they do make it look more patriotic.
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1-2 tablespoons of fresh squeezed lemon juice (about 1/2 a lemon)
1 (4-serving size) package instant lemon flavor pudding mix
1 1/2 cups milk
1/2 cup sour cream
2 (8 oz.) containers of lite cool whip
1 (10 3/4 oz.) loaf frozen pound cake
3 pints of fresh blueberries
2 pounds (or 2 quarts) of fresh strawberries, sliced
1. With a fork or potato masher, smash about 1/2 a pint (about 1/2 cup) of blueberries in a small mixing bowl. Stir in 2 tablespoons of sweetened condensed milk and 1-2 tablespoons of fresh squeezed lemon juice.
2. Halve the pound cake horizontally. Then cut lengthwise into 4 strips; cut crosswise into 1-inch-thick pieces making 1-inch cubes. Lightly toss the pound cake cubes in the smashed blueberry mixture until lightly coated (I found this easiest to do using about a quarter of the pound cake at a time). Set aside.
3. In a large mixing bowl combine the lemon pudding, milk, and remaining sweetened condensed milk with a wire whisk. Add sour cream. Let chill 5 minutes. Then fold in cool whip one container at a time. Put back into the fridge to chill while you prep berries.
4. In a trifle dish layer half of the pound cake pieces. The add the next layer of the lemon cream pudding. Next add a thick layer of blueberries followed by more cream. Then make another layer with the remaining pound cake pieces followed by a cream and then strawberry layer. The on top add the remaining cream and berries. (When you're finished the layers should be: cake, cream, blueberry, cream, cake, cream, strawberry, cream, topped with berries).
5. Cover and chill at least 2 hours before serving.