Ingredients
3 cups cold fat-free milk2 packages (1 ounce each) sugar-free instant white chocolate pudding mix1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes3 cups sliced fresh strawberries3 cups fresh raspberries1 carton (8 ounces) frozen reduced-fat whipped topping, thawed3 whole strawberries, quartered
Preparation
In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick).
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.
Top with remaining cake, pudding, strawberries, raspberries and whipped topping. Garnish with quartered strawberries. Serve immediately or cover and chill until serving.
