1 1/2 cups cold fat free milk
1 ( 4 ounce) box Jell-O Vanilla - Chocolate - Coconut - Banana
Cream Instant Pudding (fat or 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
Pour milk into bowl and add pudding. Beat with whisk 1 minute. Gently stir in 3
cups of the whipped topping.
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
NOTE: I use banana cream pudding. You can use fat/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.