Ingredients
10ozangel food cake,cut into 1-inch cubes
2pintsstrawberries,sliced
2pintsblueberries
6tbspfat-free sweetened condensed milk,I used Borden Eagle
1cups cold water
4ozwhite chocolate or cheesecake instant pudding mix,(1 pkg)
12ozfrozen whipped topping,thawed, I like TruWhip
Preparation
Whisk the condensed milk and water in a bowl.
Whisk in the pudding mix for 2 minutes.
Let stand for 2 minutes or until soft-set; fold in the whipped topping.
Arrange half of the cake in the bottom of a 14-cup trifle dish.
Sprinkle evenly with a layer of blueberries.
Spread half of the cream mixture over the blueberries and gently spread.
Top with a layer of strawberries.
Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture.
Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern.
Cover and refrigerate at least one 1 hour.
