Ingredients
1 sm pkg SFFF raspberry jello
3/4 C boiling water
1/2 C cold water, add ice to make 1 cup
Mix boiling water with jello until dissolved, add cold water/ice mix, stir until ice stops melting..
Remove unmelted ice and set aside..
1 sm pkg SFFF white chocolate instant pudding
2 C- 1% milk
8 oz lite whipped topping
Mix milk with pudding until well blended, fold in whipped topping, Set aside..
1 pint blueberries
1 pint raspberries
Wash, set aside on paper towels..
12 oz angel food cake (pre-made)
Tear cake into bite size pieces, set aside..
Place ½ the angel food cake in trifle bowl, pour ½ the jello over cake so pieces have a little jello on them, but not completely soaked.
Spread ½ the pudding over the cake/jello layer, then sprinkle ½ the berries over the pudding.
Repeat layers once more..
Refrigerate at least 2 hours before serving.
