In a bowl, combine the pudding mix, milk, and whipping cream together. Beat with a hand mixer for 2 minutes and place in the refrigerator.

Cut the frozen pound cake into 1 inch cubes. The cake will thaw by the time you finish making the trifles.

Divide half of the cake cubes into 6 (14 oz) clear cups.

Slice the strawberries and bananas and set aside.

Remove the pudding mixture from the fridge. Using half of the pudding mixture place a layer of pudding over the cake in each cup.

Then layer on the strawberry slices followed by a layer of the remaining cake cubes.

Add layer of the remaining pudding to the cups followed by a layer of banana and a layer of crushed pineapple.

To finish, top each cup with a dollop of the prepared sweetened whipping cream and a maraschino cherry. Serves 6.