Lemon Berry Trifle

The 4th has come and gone, but there's still Labor Day!  And it's summer folks!  Festive desserts like this are good any day when the weather is hot!  You may have seen the Lemon Berry Trifle here.  It's one of my favorites!

The true name is Blueberry Lemon Trifle, but I like all berries, so I switched it up!

Ingredients:

1 package of yellow cake mix
1 (3 oz.) package instant lemon pudding mix
4 cups fresh blueberries, rinsed and drained well (I used one package of blueberries, one package of raspberries and one package of strawberries)
1 (12 oz.) container non-dairy whipped topping

You will also need butter/oil, eggs and sugar so you can bake the cake and make the lemon pudding.

Directions:
1. Prepare the cake according to package directions and cool.  (I do this a day in advance, so it's ready when I want to put the trifle together)

2. Prepare the lemon pudding according to package directions (including adding egg yokes and sugar and boiling on the stove) and refrigerate for 1 hour.  (An hour is a long time when you're ready to put this thing together, so I use that time to wash and cut my berries or prepare a day in advance, so it's really chilled!)

3. Prepare those berries!

 4. Fold the entire container of whipped topping into the chilled pudding.

5. Cut the cake into 1-inch cubes.

6. Place a layer of cake cubes on the bottom of a trifle bowl or similar glass container with straight sides.  Spoon a layer of pudding over the cake cubes, then a layer of berries.  Repeat process until all ingredients are used, ending with the pudding.

7. Refrigerate for several hours before serving.

And ENJOY!  This thing is so light and delicious!  It's heaven dancing on your tongue!