Strawberry Raspberry Trifle

• 3 cups cold fat-free milk
• 2 packages (1 ounce each) sugar-free instant white chocolate pudding mix
• 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
• 3 cups sliced fresh strawberries
• 3 cups fresh raspberries
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• 3 whole strawberries, quartered

1. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick).
2. Place a third of the cake cubes in a trifle bowl or 3-1/2-qt. glass serving bowl. Top with a third of the pudding, 1 cup sliced strawberries, 1-1/2 cups raspberries and a third of the whipped topping. Layer with a third of the cake and pudding, 1 cup strawberries and a third of the whipped topping.
3. Top with remaining cake, pudding, strawberries, raspberries and whipped topping. Garnish with quartered strawberries. Serve immediately or cover and chill until serving.

cold fat, sugar, cake, fresh strawberries, fresh raspberries, frozen reducedfat whipped topping, strawberries

Taken from www.tasteofhome.com/recipes/strawberry-raspberry-trifle/ (may not work)