Raspberry/Strawberry Trifle

Directions

1. 1
   Thaw pound cakes. Slice pound cake. NOTE: The last time I made this I used one plain pound cake and one lemon poppy seed cake, because that was what was available. It was a really good substitute - a happy accident!
2. 2
   Prepare and cool pudding. When cool, combine with the marcarpone cheese.
3. 3
   Thaw frozen raspberries, and sweeten with 1/3 Cup sugar, or more or less to taste. NOTE: You could substitute other berries here for all or part. Frozen wild blueberries (the little ones) would be a good addition.
4. 4
   Rinse and drain the fresh raspberries. Wash, remove caps, and slice fresh strawberries. Reserve some to decorate the top.
5. 5
   In a large (4-quart) glass bowl, layer ingredients:
6. 6
   pound cake
7. 7
   pudding mixture
8. 8
   frozen berries
9. 9
   fresh berries
10. 10
    Make three or four layers, dependent on your ingredients and size of the bowl.
11. 11
    Top with Reddi-Whip and fresh raspberries and strawberries.