1 1/2 cups cold 2% low fat milk
4-serving package sugar free instant vanilla pudding
Large tub frozen lite whipped topping, thawed
13-ounce angel food cake, cut into 1/2-inch cubes
1 pint strawberries, sliced - about 2 cups
1 cup blueberries
INSTRUCTIONS -
Pour milk into bowl. Add pudding mix; beat with wire whisk 1-2 minutes or until well blended. Stir in 3 cups topping. Place half the cake cubes in large serving bowl. Top with half the fruit. Garnish with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Makes 12 servings
*This recipe was taken from the Quidnessett "Quisine" cookbook
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