Red, White & Blue Berry Trifle

Directions

1. 1

   In a large bowl, whisk condensed milk, 2% milk and pudding mix 2 minutes. Fold in sour cream. In another bowl, toss blueberries and raspberries with lemon juice.
2. 2

   In a 3-quart trifle dish, layer half each of the following: cake cubes, berry mixture and pudding mixture. Repeat layers. Refrigerate, covered, at least 2 hours before serving.
3. 3

   To serve, top with whipped topping and, if desired, additional berries, mint leaves and lemon wedges.