Berry Triffle

I love, love, love this dessert!!!  It is so versatile- change the type of pudding used or vary the fruits used.  It feels so naughty to eat but is very points friendly.  I hope you enjoy it as much as I do!

# of Servings: 14

Serving Size: 1cup

Points Plus: 4 pts

Ingredients:

• 10 oz angel food cake, cut into 1-inch cubes*
• 2 pints strawberries, sliced
• 2 pints blueberries

For the cream filling:

• 1 1/2 cups cold milk
• 1 package sugar-free white chocolate instant pudding mix (I also like to use cheesecake flavored)
• 12 oz fat-free frozen whipped topping, thawed

Directions:

Whisk the milk 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 (I piped it using a plastic bag and cut the corner off). 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.