Citrus Berry Trifle

Source: The Pampered Chef

1 2/3 cups milk
1 cup sour cream
1 (3.4 ounce) box instant lemon pudding and pie filling
1 (16 ounce) commercial pound cake
1 orange or 2 tablespoons orange juice
1 pint fresh strawberries, divided
1 pint fresh blueberries, divided
1 banana, sliced and divided
1/4 cup chopped almonds

Combine milk and sour cream in bowl. Whisk until smooth. Gradually whisk in pudding, stirring until smooth and thick, about 2 minutes. Set aside.

Cut pound cake into 1-inch cubes with serrated knife (about 8 cups).

Hull strawberries with tomato corer and slice. Slice banana using egg slicer. Place half of pound cake cubes in glass bowl; sprinkle with 1 tablespoon orange juice. Spoon half of pudding over cake. Layer half of fruit over pudding. Repeat layers, using remaining pound cake, 1 tablespoon orange juice, remaining pudding and fruit. Cover bowl. Refrigerate 30 minutes.

To serve, sprinkle almonds.