Strawberry Raspberry Trifle

Yields Servings

3 cups cold skim milk
2 boxes (1 ounce each) sugar-free instant white chocolate pudding mix
1 prepared angel food cake (8 to 10 ounces), cut into 1 inch cubes (I used a white cake mix baked in half sheet pan and I spread some raspberry preserves on the cake before I cut it.)
3 cups sliced fresh strawberries
3 cups fresh raspberries
8 oz Cool Whip, (reduced fat) thawed
3 whole strawberries, quartered

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
Place a third of the cake cubes in a trifle bowl or 3½ qt. glass serving bowl. Top with a third of the pudding, 1 cup strawberries, 1½ cups raspberries, 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.