### Scoop of Heaven Trifle Recipe

Indulge in this delightful Scoop of Heaven Trifle, featuring layers of moist pound cake, fresh berries, creamy vanilla pudding, and fluffy whipped cream. Perfect for any occasion!

—

#### Full Ingredients:
– **Pound Cake:**
– 1 package (15 oz) of pound cake, store-bought or homemade
– **Berries:**
– 2 cups of fresh strawberries, hulled and sliced
– 2 cups of fresh blueberries
– 2 cups of fresh raspberries
– **Pudding:**
– 1 package (3.4 oz) of instant vanilla pudding mix
– 2 cups of cold milk
– **Whipped Cream:**
– 1 cup of heavy whipping cream
– 1/4 cup of powdered sugar
– 1 teaspoon of vanilla extract
– **Garnish:**
– Fresh mint leaves for garnish (optional)

—

#### Full Instructions:

1. **Preparing the Cake Base:**
– If using store-bought pound cake, skip to the next step. For homemade, preheat your oven to 350°F (175°C).
– Cream together 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy.
– Add in 4 large eggs, one at a time, mixing well after each addition.
– Stir in 1 teaspoon of vanilla extract.
– In another bowl, combine 2 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt.
– Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup of milk, starting and ending with the flour mixture. Mix until just combined.
– Pour the batter into a greased loaf pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
– Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

2. **Preparing the Pudding:**
– In a medium bowl, whisk together the instant vanilla pudding mix and 2 cups of cold milk.
– Continue whisking for about 2 minutes until the mixture thickens. Set aside.

3. **Whipping the Cream:**
– In a large mixing bowl, pour in 1 cup of heavy whipping cream.
– Add 1/4 cup of powdered sugar and 1 teaspoon of vanilla extract.
– Beat the cream on medium-high speed until soft peaks form.

4. **Assembling the Trifle:**
– Cut the cooled pound cake into bite-sized cubes.
– In a large trifle dish or individual serving glasses, layer the ingredients: start with pound cake cubes, followed by strawberries, blueberries, raspberries, vanilla pudding, and whipped cream.
– Repeat the layers until all ingredients are used, finishing with whipped cream on top.
– Garnish with whole berries and a sprig of fresh mint if desired.

5. **Chilling the Trifle:**
– Cover the trifle and refrigerate for at least 2 hours, or overnight for best results.

6. **Serving the Trifle:**
– Scoop out portions and serve chilled. Enjoy!

—

#### Notes:
– For a lighter version, you can use low-fat milk and sugar substitutes in the pudding and whipped cream.
– Feel free to customize the berries based on seasonal availability or personal preference.

—

**Prep Time:** 30 minutes
**Cook Time:** 70 minutes (if making homemade pound cake)
**Total Time:** 2 hours (including chilling time)
**Yield:** 8-10 servings