1 angel food cake, cut in 1 inch cubes – (for a recipe, see below)
2 small boxes sugar-free French vanilla instant pudding mix
4 cups fat-free milk
12 ounces fat-free whipped topping
1 pint strawberries
½ pint blueberries
Mix together pudding mix and milk. Fold in whipped topping. Set aside.
Place 1/3 angel food cake cubes in the bottom of a trifle dish. Spread 1/3 pudding mixture over. Layer ½ strawberries over that. Layer another 1/3 of the cake, then 1/3 more pudding mixture. This time, top with all the blueberries (saving a few for garnish). Top with the rest of the cake, then the rest of the pudding, then the rest of the strawberries. Sprinkle a few blueberries over top layer of strawberries.
Refrigerate a few hours before serving.