1 (13 ounce) angel food cake, cut into 1/2-inch cubes
1 pint strawberries, cleaned and sliced (2 cups)
1 cup blueberries, cleaned
Pour milk into bowl and add pudding. Beat with whisk 1 minute.
Gently stir in 3 cups of the whipped topping.
Place half of the cake cubes in a large serving bowl; top with half of the fruit.
Spread pudding mixture over fruit.
Cover with remaining cake cubes and fruit.
Garnish with whipped topping.
Refrigerate at least 1 hour.
Store leftovers in refrigerator.
I use banana cream pudding. You can use fat/sugar free pudding and whipped
topping to cut calories or the regular stuff. I also put an extra layer. Put it
together in a clear trifle bowl….it looks beautiful.
Posted by JerseyJan at Recipe Goldmine 7:54:30am 7/4/03