American flag trifle using Sara Lee pound cake! This is my 4th of July tradition using my favorite Sara Lee pound cake. So, usually I make this recipe in my glass trifle dish, however, for the 4th of July I’m making this trifle in a 9x13 pan to have the rectangle shape for the American flag. I usually layer my fruit in the trifle but for this one I’m using all the fruit to shape the flag. The condense milk adds a small touch of richness to the flavor. This dessert will be a big hit for all of your red, white and blue celebrations! Ingredients: 1-2 Sara Lee pound cake containers. Sliced into half an inch slices. Make slices thinner if you’re trying to use one box of pound cake. Vanilla pudding (1 large Jello instant pudding mix) 1 can condensed milk ( I use half a can), 1 large cool whip container, large container of strawberries, container of blueberries. Directions: First, slice your Sara Lee pound cake into slices. Mix together your made vanilla pudding mix with the condensed milk and 1 cup of cool whip. Stir well. Dice your strawberries. Let’s layer! First, spread your pound cake slices evenly in your pan. Next, spread your pudding mixture over your pound cake. Then, spread cool whip on top of the pudding. Repeat one more time. Pound cake, pudding, cool whip. Last, shape the stars with your blueberries and the stripes with your strawberries. LTKfoodie