|Lady finger||9 Ounce (3 Packages, 3 Ounce Each)|
|Rum||1⁄2 Cup (8 tbs)|
|Vanilla instant pudding mix||3 1⁄2 Ounce (1 Package, 4 Serving Size)|
|Instant chocolate pudding mix||4 Ounce (1 Package, 4 Serving Size)|
|Milk||4 Cup (64 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Fresh strawberries||1 1⁄2 Cup (24 tbs), sliced|
|Fresh raspberries||1 1⁄2 Cup (24 tbs)|
|Fresh blueberries||1 Cup (16 tbs)|
Split the ladyfingers and arrange them on a baking sheet.
Brush with the rum and set aside.
Prepare the vanilla and chocolate puddings, using the milk, according to package directions.
With an electric mixer on high speed, beat the cream with the sugar and vanilla until stiff.
Reserve 1/2 cup of the whipped cream mixture to garnish the top of the trifle.
Cover and refrigerate until serving time.
In a bowl, toss together the fresh berries.
To assemble the trifle, arrange a layer of ladyfingers in the bottom of a trifle bowl or large decorative glass bowl.
Spoon half the chocolate pudding over the ladyfingers, spreading to cover.
Top with another layer of ladyfingers and half the vanilla pudding.
Top with a third layer of ladyfingers.
Spread half the whipped cream over the ladyfinger layer.
Sprinkle half the mixed berries over.
Repeat layers with the remaining ladyfingers, pudding, and whipped cream.
Sprinkle the remaining berries over the top of the trifle.
Cover and refrigerate for at least 2 hours or up to 24 hours before serving.
To serve, garnish with piped or spooned dollops of the reserved whipped cream and decorate with mint sprigs, if desired.