Strawberries and Cream Trifle

This trifle uses the following layers:
Lady finger cookies soaked in heavy cream for 2 minutes (! used about 8 oz of cookies and 1 cup of heavy cream for soaking)
Whipped cream (2c with 2t vanilla and 1T powdered sugar)
Frozen or fresh strawberries and raspberries
Vanilla pudding (I made one from scratch, recipe below, otherwise use 2 package of the dry mix)
Chocolate drizzle (I used Baker's dipping chocolate drizzled with a spoon)

Make the pudding, and then make the whipped cream.

To assemble, use a clear trifle bowl or clear mixing bowl so you can see the layers. Start with the ladyfingers, add a layer of berries, half of the pudding, and half of the whipped cream. Drizzle with some of the chocolate. Repeat. Use some whole berries for garnish on the top. Invite a hungry group of friends to help you devour this!

Vanilla Pudding
1/2 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 cups 2% milk
4 egg yolk, lightly beaten
2 tablespoons butter
2 teaspoons vanilla extract

DIRECTIONS
In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Gently stir in butter and vanilla.
Cool for 15 minutes, stirring occasionally. Set aside