Berry Trifle

Directions

1. 1
   Butter and flour a 13 by 9-inch baking pan.
2. 2
   Prepare the cake according to package directions, but use 1/2 cup of the sherry in place of 1/2 cup water.
3. 3
   When baked, let cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
4. 4
   Cut the cake into large chunks, about 1 1/2 inches wide and set aside.
5. 5
   In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
6. 6
   Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
7. 7
   Fold 1/2 the whipped topping into the cream cheese mixture.
8. 8
   Add the cream cheese mixture to the pudding mixture and stir until well blended.
9. 9
   To assemble: In the bottom of a trifle bowl or a 13 by 9-inch disposable aluminum foil pan, layer 1/3 of the cake cubes, 1/3 of the berries, and 1/3 of the custard.
10. 10
    Continue layering, ending with custard.
11. 11
    Refrigerate for at least 4 hours before serving.
12. 12
    Serve with remaining whipped topping if desired.