Ingredients:
1 (12 ounce) store bought poundcake, broken into pieces
2 (3 1/2 ounce) packages vanilla instant pudding mix
3 cups cold milk
4 ounces cream cheese, softened
1 (16 ounce) cans cherry pie filling
2 pints fresh blueberries, washed and drained
1 (8 ounce) containers Cool Whip Topping, thawed,divided
1/4 cup butterscotch schnapps
Directions:
In a blender mix milk, pudding and cream cheese.
Divide pound cake into 3.
Place 1/3 cake in bottom of trifle and sprinkle with a third of the buttershots, place one third of the canned cherries, 1/3 blueberries, 1/3 pudding and 1/3 cool whip repeat 2 more times.
Chill till ready to serve.
Servings: 10
Time preparation: 15 min.
Time total: 15 min.