I had leftover pound cake and LOTS of blueberries and strawberries left over from Jerry and Paul's visit. Aside from berries in all of our salads, I found a couple of ways to use up these leftovers with ingredients I had on hand.
1 package vanilla instant pudding
2 c. skim milk
2 c. whipping cream, whipped with 2 T. sugar
leftover pound cake, cut into 1 inch squares
3 c. blueberries, washed
2 c. strawberries, washed and cut
Put half of cut pound cake in bottom of trifle dish. Whisk pudding mix with cold milk and chill for 20 minutes while you clean the berries. Beat whipping cream until it has stiff peaks. Set aside 1/3 of whipped cream. Fold pudding into remaining 2/3 of whipped cream. Use half of this mixture and spread over pound cake. Top with half the blueberries. Layer remaining pound cake, the other half of the pudding-whipped cream mixture, and strawberries. Top with plain whipped cream the the remaining berries. Chill.