1 (12 oz.) package prepared pound cake, cut into 1/2 inch slices
1/4 cup raspberry preserves
Trifle Cream filling
2 tablespoons orange juice
1-1/2 cups fresh blueberries, divided
1-1/4 cups fresh raspberries, divided
mint leaves

Trifle Cream Filling
2/3 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
4 cups milk
6 egg yolks
1-1/2 teaspoons vanilla

Spread each slice of cake with about 1 teaspoon of preserves. Cut into 1/2-inch strips. Pour about 1/3 of the cream filling into a 2-quart straight sided bowl. Layer half of the cake strips over the filling. Sprinkle with 1 tablespoon of the orange juice. Top with 1/2 cup blueberries, and 1/2 cup raspberries. Pour 1/2 of the remaining filling over berries. Top with remaining cake strips, orange juice, 1/2 cup each of berries and filling. Garnish with remaining fruit and mint leaves. Cover and chill at least 8 hours or overnight.

Filling:
In a large saucepan, stir together sugar, cornstarch and salt. Stir in milk and egg yolks until blended. Cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat. Stir in vanilla. Cool quickly by setting pan in bowl of ice or cold water and stirring for a few minutes. Cover and chill thoroughly.

Nutritional information per serving of 1/11 recipe:
299 Calories, 12 gm Total Fat, 197 mg Cholesterol, 274 mg Sodium, 43 gm Carbohydrates, 6 gm Protein

Recipe Source: American Egg Board