Berry Trifle

This is such an easy and beautiful dessert. It takes longer to wash and dry the berries and get them ready than anything else. It's elegant and looks like it took a great deal of time. Try it, you'll like it. Use whatever fruit you have. Try to have a variety of colors for a better presentation.

This is a small 2 person trifle

Ingredients:
4 cups cold fat-free milk
2 packages sugar-free, fat-free instant vanilla pudding mix (or cheesecake or white chocolate pudding mix)
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided (or sugar free)
1 prepared angel food cake, cut into 1-inch cubes (When I’m near Walmart I buy one of the sugar free angel food cakes.)
1 pint blackberries
1 pint raspberries
1 quart strawberries, sliced or quartered
Other fruit as desired (I like mango, kiwi, and bananas)
Directions:
In a medium bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 5 minutes or until soft-set. Mix in 2 cups of the thawed whipped topping. Set aside.
Place a third of the cake cubes in a trifle bowl. Top with a third of the pudding mixture and a third of the berries. Repeat layers twice. Top with remaining whipped topping. Garnish with quartered strawberries, if desired.
Serve immediately or refrigerate for up to 24 hours.
Yield: 12 servings.

Here's a picture of a full sized trifle.

I’ve used canned mandarin oranges, peaches, pears, or whatever I have.
I put raspberries on one layer, blackberries on a separate layer, and strawberries on another layer. But layer however you wish.
One twelfth of this is 4 Weight Watchers points, less if you use sugar free angel food cake.