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In medium bowl, prepare vanilla pudding according to package directions. Refrigerate until ready to use.
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Cut angel food cake into bite size pieces.
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Clean, hull and slice strawberries. Reserve 1 1/2 cups for the top.
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Wash blueberries. Reserve 3/4 cup for top of trifle. Gently crush the remaining blueberries to bring out juices.
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In trifle bowl, start by spreading a layer of angel food cake on the bottom of bowl.
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Spread 1/2 of pudding mixture over angel food cake.
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Top with 1/3 of Lite Cool Whip. Followed by 1/2 of the remaining strawberries and 1/2 of the remaining blueberries.
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Repeat layering.
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For the top / final layer, spread remaining cool whip. Then decorate with the strawberries and blueberries that were set aside.
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Refrigerate for 1 hour before serving.