1 qt strawberries (or peaches kiwi, etc) sliced
2 tbsps sugar
1 cup milk
1 cup sour cream
1 (3 3/4 oz ) box vanilla instant pudding
1 (10 3/4 oz) frozen poundcake sliced in 1/4" slices (or ladyfingers)
4 tbsps sherry or orange juice
4 tbsps raspberry jam optional
1 qt Cool Whip
Combine milk, sour cream and pudding mix in food processor bowl with knife blade. Process 5 seconds; scrape down sides & process 5 seconds more. Do not overprocess. Mixture will thicken in about 1 minute.
Arrange half the poundcake slices in the bottom & around the sides of a large clear glass bowl. Do not overlap slices. Drizzle with sherry or orange juice, & smear lightly with jam. Cover with half the pudding and then half the strawberries. Repeat layers, using remaining cake slices, sherry, jam, pudding and fruit.
Cover tightly with plastic wrap and refrigerate 8-24 hours. At serving time, spread Cool Whip or whipped cream completely over top of trifle.
Present the bowl with a long handled spoon for guests to serve themselves.
Notes: Make at least 8 hours in advance...24 hours in advance is better!
Serving Ideas: Lovely in a punchbowl served in punch cups - Double recipe