• 1 ¾ cups (425 mL) fresh blueberries
• 1 can (300 mL) Regular or Low Fat Eagle Brand® sweetened condensed milk
• 1 tbsp (15 mL) lemon juice
• 1 loaf (300 g) frozen pound cake
• 1 pkg (4-serving size) instant lemon pudding mix
• 1 1/2 cups (375 mL) milk
• 1/2 cup (125 mL) sour cream
• 1 1/2 cups (375 mL) fresh raspberries

1. In a small bowl, mash 1/4 cup (50 mL) of the blueberries. Stir in 2 tbsp (30 mL) Eagle Brand and the lemon juice.
2. Halve pound cake horizontally. Spread blueberry mixture on cut side of bottom of cake; add cake top. Cut lengthwise into 4 strips; cut crosswise into 1" (2.5 cm) thick pieces.
3. In a large mixing bowl, beat remaining Eagle Brand, pudding mix and milk. Fold in sour cream. Set aside 1/4 cup (50 mL) of the pudding mixture.
4. In 2 to 2 1/2-quart (2.25-2.75 L) clear glass bowl, layer half the pound cake pieces, half the remaining pudding, half the remaining blueberries and half the raspberries. Repeat layers. Spoon on reserved pudding mixture to finish. Cover and chill at least 2 hours. Store leftovers covered in refrigerator.

Prep Time: 25 minutes plus chilling time
Serving: 6 to 8

*Here's an entry from our neighbours to the south. Go ahead, wave the flag on July 4 and celebrate with sweet surrender.