Strawberry Raspberry Trifle Recipe Prep/Total Time: 20 min. Yield: 14 Servings 20 20 Ingredients 3 cups cold fat-free milk 2 packages (1 ounce each) sugar-free instant white chocolate pudding mix 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes 3 cups sliced fresh strawberries 3 cups fresh raspberries 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed 3 whole strawberries, quartered Directions 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 3-1/2-qt. glass serving bowl. Top with a third of the pudding, 1 cup sliced strawberries, 1-1/2 cups raspberries and a third of the whipped topping. Layer with a third of the cake and pudding, 1 cup strawberries 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. Yield: 14 servings.