BERRIES AND CREAM SMOOTH TRIFLE

1 1/2 cups cold milk
1 (4-serving size) package vanilla pudding
1 cup Grand Marnier or other orange liqueur or orange juice
2 cups heavy (whipping) cream, whipped and divided in half
1 (10.75-ounce) pound cake, cut into 3/4-inch squares
1 cup fresh strawberries, sliced and divided in half
1 1/4 cups fresh raspberries, divided in half
3/4 cup fresh blueberries, divided in half
4 kiwi, sliced and divided in half
Fruit for garnish (optional)

In large bowl, combine milk, pudding mix and liqueur (or orange juice); mix well. Chill 5 minutes.

Fold in 1 cup of whipped cream.

TO ASSEMBLE THE TRIFLE:
Place half of the cake cubes in the bottom of a 4-quart trifle bowl or other deep clear glass serving bowl. Top with 2 cups of the pudding mixture. Layer with half of each fruit. Repeat layers with remaining cake, pudding mixture and fruit.

Garnish with remaining whipped cream and, if desired, additional fruit. Chill thoroughly before serving (at least 1 hour).

Makes 6 servings
Source: Wisconsin Milk Marketing Board