Triple Berry Trifle

• 3 cups Milk (or Amount Noted On Pudding Box)
• 1 package Instant Sugar-Free Vanilla Pudding Mix (Large Box)
• 1 tub Cool Whip Light (Large Tub), Thawed
• 3 packages Strawberries
• 3 packages Blackberries Or Raspberries
• 2 packages Blueberries
• 1/4 cups Sugar
• 1 teaspoon Cornstarch
• 1 ounce, fluid Fresh Lemon Juice
• 1 Premade Pound Cake Or Angel Food Cake

1. COMBINE MILK AND PUDDING MIX, WHIP WITH A WIRE WHISK FOR 1 1/2 MINUTES. FOLD PUDDING IN WITH COOL WHIP. PUT THIS MIXTURE IN THE REFRIGERATOR WHILE YOU PREPARE THE BERRIES.
2. RESERVE HALF OF EACH TYPE OF BERRY.
3. MIX THE OTHER HALF OF THE BLUEBERRIES, STRAWBERRIES, AND BLACKBERRIES IN A LARGE SAUCEPAN. ADD SUGAR, CORNSTARCH AND JUICE FROM HALF OF THE LEMON. HEAT OVER MEDIUM HEAT UNTIL BERRIES JUST START TO BREAK DOWN, ABOUT 3 MINUTES. SET ASIDE TO COOL - JUICE WILL THICKEN AS IT COOLS.
4. CUT CAKE INTO 1-INCH SQUARES.
5. TO ASSEMBLE THE TRIFLE, SPOON A LAYER OF THE CREAM MIXTURE INTO THE BOTTOM OF THE TRIFLE BOWL. ADD A LAYER OF CAKE CHUNKS, TOP WITH A COMBINATION OF THE COOKED BERRIES WITH SAUCE AND THE FRESH BERRIES. REPEAT LAYERS OF CREAM, CAKE, AND BERRIES UNTIL ABOUT 1 INCH FROM THE TOP OF THE TRIFLE BOWL. GARNISH WITH FRESH BERRIES. CHILL FOR AT LEAST 1-2 HOURS. ENJOY!

milk, sugar, strawberries, blackberries, blueberries, ubc, cornstarch, lemon juice, angel

Taken from tastykitchen.com/recipes/desserts/triple-berry-trifle/ (may not work)