A festive and refreshing layered dessert featuring fresh berries, cake, and whipped cream, perfect for patriotic celebrations like the 4th of July.

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Prepare the vanilla pudding by whisking the pudding mix with cold milk according to package instructions. Let it set for 5 minutes.
Gently fold in the vanilla extract and 1 cup of whipped cream into the prepared pudding.
In a large trifle bowl or individual serving cups, begin layering with a layer of pound cake cubes.
Top the cake layer with a mix of strawberries, blueberries, and raspberries.
Spoon a layer of the pudding-whipped cream mixture over the berries.
Repeat the layers until all ingredients are used, ending with a layer of whipped cream and a few berries for decoration.
Chill in the refrigerator for at least 2 hours before serving.
Garnish with fresh mint leaves before serving if desired.

For added flavor, brush the cake cubes with a berry liqueur or fruit juice before layering.
Use angel food cake for a lighter version.
This dessert can be made a day in advance and stored in the fridge.