Strawberry-Raspberry Trifle

3 cups cold fat-free milk
2 packages (1 ounce each) sugar-free instant white chocolate pudding mix
1 prepared angel food cake (14 ounces), cut into 1-inch cubes
3 cups sliced fresh strawberries
3 cups fresh raspberries
1 carton (8 ounces) reduced-fat frozen 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 cake cubes in trifle bowl or 3 1/2 quart glass serving bowl. Top with a third of the pudding, 1 cup sliced strawberries, 1 1/2 cups raspberries and a third of the whipped topping. Layer with a third of the cake and pudding, 1 cup strawberries and a third of the whipped topping. Top with remaining cake, pudding, strawberries, raspberries and whipped topping. Garnish with quartered strawberries. Serve immediately or refrigerate.

Yield: 14 servings.