Angel Berry Trifle- winner 3rd period

INGREDIENTS
1-1/2 cups cold fat free milk
1 package instant vanilla pudding mix
1 cup vanilla yogurt
6 ounces cream cheese, softened
½ cup sour cream
2 teaspoons vanilla extract
1 carton (12 ounces) frozen whipped topping, thawed, divided
1 prepared pound cake (18 inches) cut into 1 inch cubes
1 pint each blackberries, raspberries, strawberries and blueberries

DIRECTIONS
In a small bowl, whisk the milk and pudding mix for 2 minutes or until thickened.
In a bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth.
Fold in pudding mixture and 1 cup whipped topping.
Place a third of the cake cubes in a 4-qt. trifle bowl. Top with a third of the pudding mixture, a third of the berries and half of the remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately of refrigerate. Yield: 14 servings

Pound Cake (for trifle)
2 cups flour
2 tsp. baking powder
1 cup sugar
1 tsp. salt
½ cup butter
1 egg
1 cup milk
1 tsp. vanilla
Directions:
1. Preheat oven to 350° F. Grease and flour 8x4” loaf pan.
2. In a large bowl, mix baking powder, sugar and salt; cut in butter. Break 1 egg into measuring cup and then fill to the 1 cup line with milk. Add dry ingredients and beat well. Add vanilla.
3. Pour batter into loaf pan and bake 30 minutes or until a toothpick inserted into the center of the cake come out clean.