Light, and luscious, this attractive trifle from Arlyn Kramer of Dumas, Arkansas is an impressive way to use blackberries. Special enough for company, no one will guess how easy it is to put together with instant pudding and prepared pound cake.
Category: Desserts
Cuisine: not set
1-1/2 cups cold 1% milk
1 oz sugar-free instant vanilla pudding mix
1/2 cup reduced-fat sour cream
8 oz frozen reduced-fat whipped topping thawed
1 reduced-fat pound cake cubed
4 cups frozen or fresh unsweetened blackberries
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