Cherry and Blueberry Trifle

• (12 ounce) store bought poundcake, broken into pieces1 ounce
• (3 1/2 ounce) packages vanilla instant pudding mix2 ounce
• cups cold milk3 cups
• ounces cream cheese, softened↗4 ounces
• (16 ounce) can cherry pie filling1 ounce
• pints fresh blueberries, washed and drained↗2 pints
• (8 ounce) container Cool Whip Topping, thawed,divided1 ounce
• cup butterscotch schnapps↗1⁄4 cup

Step-by-step instructions

1. 1

   In a blender mix milk, pudding and cream cheese.

2. 2

   Divide pound cake into 3.

3. 3

   Place 1/3 cake in bottom of trifle and sprinkle with a third of the buttershots, place one third of the canned cherries, 1/3 blueberries, 1/3 pudding and 1/3 cool whip repeat 2 more times.

4. 4

   Chill till ready to serve.