Benny’s Cheat Trifle
• 1 package prepared pound cake, cubed (Angel Food for a lighter option)
• 1 package frozen blueberries
• 1 package frozen raspberries
• 1 package frozen blackberries
• ¼ C slivered almonds (2 oz. Disorono for a substitute for those with Almond allergy)
• 2 packages instant vanilla pudding mix (low sugar pudding is available – one instant package generally requires ½ C cold milk)
• 1 can sweetened condensed milk
• 1 container frozen whipped topping, thawed

1. Place cubed cake in bottom of large glass serving bowl. Layer the blueberries, raspberries and blackberries on top of the cake. Sprinkle with Disorono liqueur or slivered almonds.
2. In a medium bowl, combine pudding mix, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining whipped topping. Let sit at room temperature for 2 hours or in refrigerator for 4 to 8 hours (enough for the berries to thaw before serving).
3. Thin layers make the outside of the serving bowl look more attractive, so play with your arrangement as much as you like. It all ends up yummy and funny looking once served.