Easy Peasy Trifle

This recipe was brought into our family by an in law whose mother happens to be British. This has become a family favourite desert at gatherings. If you try it, let me know if you like it too.

Trifle
- 1 frozen Sara Lee pound cake (16 oz)
- 2 cans of strawberry or raspberry pie filling
- 2 cans of Devon custard
-2 jars of clotted cream
- 1 container of cool whip (medium or small size should do)
- 1/2 or 3/4 cup of sherry (this is optional,)
- fresh strawberries, raspberries, or mixed berries

- let the pound cake thaw out enough to cut it into finger size strips

-use a deep container or bowl to layer everything

- 1st layer is the pound cake strips (just pack them in close together) then drizzle sherry over the pound cake if you include it

- 2nd layer is one can of your pie filling spread on top of the pound cake

- 3rd layer spread the 2 jars of clotted cream on top

- 4th layer pour the Devon cream on top of the clotted cream

- repeat all the layers except the clotted cream

- spread the cool whip on the very top

- put fresh strawberries or raspberries (or mixed berries) on top of the cool whip - I usually go with strawberries

- cover with some plastic wrap and refrigerate

Enjoy!