Ingredients:
 
For the cake:

1 Ten ounce angel food cake, cut into 1-inch cubes
2 pints strawberries, sliced
2 pints blueberries

For the cream filling:

6 tbsp fat-free sweetened condensed milk
1 1/2 cups cold water
1 package sugar-free white chocolate instant pudding mix
12 oz fat-free frozen whipped topping, thawed
 
Directions:

Whisk the condensed milk and water in a bowl.

Whisk in the pudding mix for 2 minutes and let stand for 2 minutes or until soft-set. Once the pudding is set, gently fold in the whipped topping.

Arrange half of the cake cubes in the bottom of a 14-cup trifle dish.

Sprinkle evenly with a layer of blueberries.

Place half of the cream mixture over the blueberries and gently spread (I piped it on using a plastic bag with cut the corner off).

Top with a layer of strawberries.

Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture.

Finish with the remaining strawberries and blueberries, arranging them into a pleasing pattern.

Cover and refrigerate for at least one 1 hour before serving, but letting it set over night is best.