Berry American Trifle

Wash strawberries and blueberries and pat dry. Cut strawberries in half, set aside.

Cut pound cake into ½-inch cubes, set aside.

Using a rubber spatula, combine yogurt and whipped cream, refrigerate until ready to assemble.

To assemble trifle, place half of the pound cake cubes in the bottom of a large trifle dish or bowl. Top with half of the blueberries. Add an even layer of whipped topping- yogurt mixture, about half. Next, layer strawberries on top, moving first around the outer edge, then evenly distributing a layer of berries in the center, reserving several for the top. Repeat layers with remaining pound cake and whipped topping-yogurt mixture.

Finish the trifle with strawberries and blueberries on top. Garnish with mint, if desired.