Ingredients: 1 (14-ounce) can sweetened condensed milk (NOT evaporated milk) 1 (4-serving size) package instant lemon flavor pudding mix 1 1⁄2 cups milk 1⁄2 cup sour cream 1 (10 3⁄4-ounce) loaf frozen pound cake, thawed and cut into 1-inch cubes 1 1⁄2 cups fresh raspberries 1 3⁄4cups fresh blueberries Star garnish (optional, recipe follows)

Directions: With mixer, beat sweetened condensed milk, pudding mix, and milk in large bowl. Fold in sour cream. Chill 5 minutes. Set aside 1⁄4 cup pudding mixture. In a 2- to 21⁄2-quart clear glass bowl layer half of the pound cake pieces, half of the remaining pudding, and half of raspberries and blueberries. Repeat layers. Spoon reserved pudding mixture on top. Cover and chill at least 2 hours. Store leftovers, covered, in refrigerator. Makes 6 to 8 servings. Star garnish: Place 1 (1-ounce) white baking bar in small heavy saucepan. Heat over low heat until melted, stirring constantly. Tint with red paste food coloring. Pipe mixture into star shapes on waxed-paper-lined baking sheet. Let stand until dry. Carefully peel from waxed paper. (Picture and recipe from Eagle Brand) *See more recipes in our dessert collection