Chocolate Berry Trifle

• 1 1/2 c. cold skim milk
• 1 pkg. (4 serving size) jello chocolate flavor sugar-free instant pudding and pie filling
• 3 1/4 c. (8 oz.) Cool Whip lite whipped topping, thawed
• 1/4 c. low sugar strawberry spread
• 1 pkg. Entenmann's fat-free golden loaf cake, cut into 12 slices
• 1 c. raspberries
• 1 c. sliced strawberries

1. Pour milk into large mixing bowl.
2. Add pudding mix, beat with wire whisk until well blended, 1 to 2 minutes.
3. Gently stir in 1 cup whipped topping.
4. Spread strawberry spread evenly over half the cake slices.
5. Top
6. with remaining cake slices; cut into 1/2-inch cubes.
7. Place half of the cake cubes in a large serving bowl; cover with half of combined fruit.
8. Top with 1 cup whipped topping and half of topping/pudding mixture.
9. Layer with remaining cake cubes, fruit, whipped topping and pudding/topping mixture. Garnish, if desired.
10. Refrigerate until ready to serve.

cold skim milk, sugar, topping, low sugar, entenmanns, raspberries, strawberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=992734 (may not work)