Patriotic Trifle

Patriotic Trifle

1-1/2 cups cold fat free milk
1 pkg. (4-serving size) Vanilla Sugar Free Instant Pudding
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
1 pkg. (13 oz.) angel food cake, cut into 1/2-inch cubes
1 pt. strawberries, sliced (about 2 cups)
1 cup blueberries

POUR milk into medium bowl. Add pudding mix. Beat with wire whisk 1 minute. Gently stir in 3 cups of the whipped topping.

PLACE 1/2 of the cake cubes in large serving bowl; top with 1/2 of the fruit. Spread pudding mixture over fruit; cover with remaining cake cubes and fruit. Garnish with remaining whipped topping.

REFRIGERATE at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.

Special Extra: Garnish with whole strawberries, additional blueberries and fresh mint sprigs.