Individual Berry Trifles

Individual trifles are easy to serve, and clean-up is a breeze!

Serves: 8Prep: 30 minutesCook: 1 hourTotal: 1 hour 30 minutes

Serves: 8

Ingredients

  • 2 cups fresh strawberries, sliced
  • 2 tablespoons sugar, divided
  • 2 cups fresh blueberries
  • 1 (10.75 oz.) frozen pound cake, thawed
  • 1 container (32 oz.) vanilla yogurt
  • 1 cup Cool Whip, thawed
  • 8 stemmed maraschino cherries, patted dry
  • 8 (9-10 oz.) clear plastic glasses

Directions

  • In medium bowl, mix strawberries and 1 tablespoon of the sugar; mash slightly. In another medium bowl, mix blueberries and remaining sugar; mash slightly. Set aside.
  • Trim brown edges from cake; cut in small cubes (about ½”). Place about ½ of the cake cubes in bottoms of glasses. Top each with ¼ cup of the yogurt. Spoon strawberries evenly over the yogurt. Repeat cake and yogurt layers. Top with blueberries.
  • For best flavor and texture, cover loosely and refrigerate 1 hour to overnight. When ready to serve, top each with whipped topping and cherry.
  • Refrigerate leftovers.

Recipe Information

Serves: 8

Ingredients

  • 2 cups fresh strawberries, sliced
  • 2 tablespoons sugar, divided
  • 2 cups fresh blueberries
  • 1 (10.75 oz.) frozen pound cake, thawed
  • 1 container (32 oz.) vanilla yogurt
  • 1 cup Cool Whip, thawed
  • 8 stemmed maraschino cherries, patted dry
  • 8 (9-10 oz.) clear plastic glasses

Directions

  • In medium bowl, mix strawberries and 1 tablespoon of the sugar; mash slightly. In another medium bowl, mix blueberries and remaining sugar; mash slightly. Set aside.
  • Trim brown edges from cake; cut in small cubes (about ½”). Place about ½ of the cake cubes in bottoms of glasses. Top each with ¼ cup of the yogurt. Spoon strawberries evenly over the yogurt. Repeat cake and yogurt layers. Top with blueberries.
  • For best flavor and texture, cover loosely and refrigerate 1 hour to overnight. When ready to serve, top each with whipped topping and cherry.
  • Refrigerate leftovers.