1 (4.6 oz.) pkg. vanilla pudding and pie filling mix (not instant)	3 cups skim milk	2 pints (4 cups) blueberries
1/3 cup sugar	� cup orange-flavored liqueur or orange juice	1 pint (2 cups) raspberries
3 tbsp. sugar	2 tbsp. orange-flavored liqueur or orange juice	1 pkg. Pillsbury Moist Supreme White Cake Mix
1 � cups water	� cup oil	3 egg whites
1 cup whipping cream	2 tbsp. powdered sugar

1. In a medium saucepan, combine pudding mix and milk. Prepare as directed on package. Cover; refrigerate until cool.
2. Meanwhile, reserve � cup blueberries for garnish. In medium nonmetal bowl, combine remaining blueberries, 1/3 cup sugar and � cup liqueur; stir to mix, crushing berries slightly. Set aside.
3. Reserve � cup raspberries for garnish. In another medium nonmetal bowl, combine remaining raspberries, 3 tablespoons sugar and 2 tablespoons liqueur; stir to mix, crushing berries slightly. Set aside.
4. Heat oven to 350�. Spray two 8 or 9" round cake pans with nonstick cooking spray. Prepare cake mix as directed on package using water, oil and egg whites. Pour batter evenly into sprayed pans.
5. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes. Remove cakes from pans; cool 30 minutes or until completely cooled.
6. Cut cakes in half horizontally to make 4 layers. Place 1 layer in bottom of clear 2 � quart souffle dish of glass trifle bowl, trimming sides of cake to fit if necessary. Spread with half of crushed blueberry mixture; top with 1/3 of pudding. Top with second cake layer, trimmed if necessary, all fo the crushed raspberry mixture and 1/3 of the pudding. Top with third cake layer, trimmed if necessary, remaining blueberry mixture and remaining pudding. Top with fourth cake layer. Cover; refrigerate at least 1 hour before serving.
7. In medium bowl, whip cream until soft peaks form. Gradually add powdered sugar; beating until stiff peaks form. Top trifle with whipped cream. Sprinkle with reserved blueberries and raspberries. Store in refrigerator.

Kitchen tips:
To speed prep time, quick-chill the pudding in an ice bath. Make the ice bath by floating the bowl of pudding in a large bowl of ice water. Stir the pudding occasionally.

After trimming the edges of the cake layers to fit the bowl, place the trimmings on top of that layer before continuing with the recipe.

Spread the fruit layers all the way to the edges of the dish so that the colors will be visible from the sides of the bowl when the trifle is assembled.

A chilled bowl and beaters ensures that whipping cream will form soft peaks when whipped, especially on a hot summer day.

Serving size: 1/12 of recipe
Calories: 460
Calories from fat: 140
Dietary exchanges: 2 starch, 2 � fruit, 2 fat OR 4 � carbohydrate, 3 fat