Cooking Thursday

 Today's recipe is a great summer recipe when fresh fruit is available.
I made this with blueberries, strawberries and raspberries, but you can also use peaches.  It's a light, refreshing dessert.

Fruit Trifle

1 - 11 ounce angel food cake loaf, cut into small cubes
2 small boxes instant vanilla sugar free pudding mix
3 cups milk
8 ounces Cool Whip thawed
strawberries, raspberries, blueberries
Place cubed angel food cake in trifle bowl, 9x13 pan or individual trifle bowls.
Mix pudding mix and milk together, stir in Cool Whip.
Pour pudding mix over angel food cake.
Place assorted berries over pudding mix.  Cover with plastic wrap and refrigerate for several hours before serving.
* This can also be made with fresh peaches instead of berries.