Yield: approximately 8 servings
2 Butter-Flavored Pound Cakes
White Chocolate Mousse
2 cups sliced fresh strawberries
1½ cups fresh blueberries
Garnish: frozen nondairy whipped topping, thawed, fresh strawberries, and fresh blueberries
1. Cut pound cakes into 2-inch cubes. Set aside.
2. In a trifle dish, layer one-third of White Chocolate Mousse, half of cake cubes, and strawberries. Repeat layers, substituting blueberries for strawberries. Top with remaining one-third of mousse, and garnish with whipped topping, strawberries, and blueberries, if desired.