Red, White and Blue Cheesecake Trifle recipe

1 1/2 cups cold whole milk
1 (4 serving size) package cheesecake flavor instant pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 frozen loaf pound cake, thawed
2 cups sliced strawberries or pitted cherries
1 cup blueberries
1 cup sliced bananas
1/2 cup sliced almonds, toasted

In medium bowl, combine milk and pudding mix and beat with egg beater for 1-2 minutes until smooth. Fold in the thawed whipped topping. Cut the thawed pound cake into 1/2-inch cubes.

In large glass bowl, layer 1/2 of the cake cubes, 1/2 of the fruit, and 1/2 of the pudding mixture. Repeat layers. Chill at least 2 hours before serving. Sprinkle with toasted almonds.

Serves 12