So easy, tasty and beautiful.

Ingredients

• 1 1/2 cups cold fat free milk
• 1 ( 4 ounce) box Jell-O Vanilla/Chocolate/Coconut/BananaCream Instant Pudding (fat/sugar free)
• 1 (8 ounce) container whipped topping, thawed
• 1 (13 ounce) angel food cake, cut into 1/2-inch cubes
• 1 pint strawberries, cleaned and sliced (2 cups)
• 1 cup blueberries, cleaned

Instructions

1. Pour milk into bowl and add pudding. Beat with whisk 1 minute.
2. Gently stir in 3 cups of the whipped topping.
3. Place half of the cake cubes in a large serving bowl; top with half of the fruit.
4. Spread pudding mixture over fruit.
5. Cover with remaining cake cubes and fruit.
6. Garnish with whipped topping.
7. Refrigerate at least 1 hour.
8. Store leftovers in refrigerator.