1 (13 ounce) angel food cake, cut into 1/2-inch cubes
1 pint strawberries, cleaned and sliced (2 cups)
1 cup blueberries, cleaned
Directions:
1. Pour milk into bowl and add pudding. Beat with whisk 1 minute. Gently stir in 3 cups of the whipped topping. 2. 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 leftover in refrigerator. 3. NOTE: I use the banana cream pudding. You can use regular / 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.
