Summer Trifle
1-lb. pound-cake, cut into 1" diced pieces
2 pkgs. of instant sugar-free, vanilla pudding, prepared as directed on
1 - 2 pints of strawberries, rinsed, hulled and sliced
1 16-oz. container of cool whip
1 cup mini morsel chocolate chips
Layer ingredients in a clear glass container. Layer cake (enough to
cover bottom of bowl), then approximately 1/2 of the pudding, 1/2 of
the strawberries, and slightly less than 1/2 of the cool whip. Sprinkle
on 1/2 of the chocolate chips. Then place another layer of cake,
remainder of the pudding, strawberries and cool whip, making sure cool
whip is spread to edges of container. Sprinkle remaining chocolate
chips over trifle. Trifle can be served as is, but tastes better when
allowed to sit in refrigerator for 1-2 hours.