Patriotic Trifle

This is beautiful as well as delicious!                                                                                    

1 1/2 cups cold fat free milk
1 ( 4 ounce) box Jell-O Instant White chocolate
Pudding (fat/sugar free)
1 extra large container whipped topping, thawed
1 (13 ounce) angel food cake, cut into 1/2-inch cubes
1 pint strawberries, cleaned and sliced (2 cups)
1 cup blueberries, cleaned

Pour milk into bowl and add pudding. Beat with whisk 1 minute. Gently stir in 3 cups of the whipped topping.



Place half of the cake cubes in a large serving bowl; top with half of the fruit. Spread pudding mixture over fruit. Cover with remaining cake cubes and fruit. Garnish with whipped topping. Refrigerate at least 1 hour. Store leftover in refrigerator.