6.8 ounces (two 3.4-ounce) instant white chocolate pudding mix (Jello brand recommended)

4 cups cold whole milk

14 ounces store-bought angel food cake, cut into 1-inch cubes

16 ounces (two 8-ounce) containers thawed whipped topping

32 ounces fresh strawberries, washed, stemmed, sliced, and patted dry

18 ounces fresh blueberries, washed and dried

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Prepare pudding: Whisk instant pudding mix and cold milk in a large bowl until thickened, about 5 minutes.
Layer trifle: In a large trifle bowl or glass dish, layer angel food cake cubes evenly at the bottom.
Add pudding: Spoon a layer of pudding over the cake cubes.
Add berries: Layer sliced strawberries and blueberries evenly over the pudding.
Add whipped topping: Spread a layer of whipped topping over the berries.
Repeat layers: Continue layering cake, pudding, berries, and whipped topping until ingredients are used, ending with whipped topping.
Chill: Refrigerate at least 2 hours for flavors to meld and dessert to set.
Serve: Garnish with extra berries if desired. Serve chilled.

Substitute pudding flavors (vanilla, chocolate) or cake types (pound cake, sponge cake).

Add fruit liqueur or flavored syrups for adult versions.

Incorporate crushed cookies or nuts for texture.

Homemade whipped cream works well instead of store-bought topping.