3 c. cold fat-free milk
2 pkgs (1 oz each) sugar-free white chocolate pudding mix
1 prepared angel food cake (14 ozs), cut into 1-inch cubes
3 cups sliced fresh strawberries
3 cups fresh raspberries (I've used blackberries)
1 carton (8ozs) reduced-fat frzn whipped topping, thawed
3 whole strawberries, quartered
In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Place a third of the pudding, 1 c. sliced strawberries, 1 1/2 c. raspberries and 1/3 of the whipped topping. Layer with a 1/3 cakes and pudding, strawberries, raspberries and whipped topping. Garnish with quartered strawberries. Serve immediately or refrigerate.
*This is one of my favorite summer desserts.
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