1 (10 oz.) pkg. round angel food cake, cut into 1-inch cubes
1 (3 oz.) pkg. vanilla jello instant pudding & pie filling
2 cups cold milk
6 cups thawed Cool Whip whipped topping, divided
1 (20 oz.) can crushed pineapple in juice, drained
20 fresh strawberries, sliced
1 pint fresh blueberries
4 tbsp. chocolate flavored syrup (Hershey's)

First prepare instant pudding according to package directions in one bowl.

In another bowl add 2 cups Cool Whip along with fruit for that layer. Reuse bowl, you do not have rinse it between layers.

TRIFLE LAYERS:

1: 1/2 of the prepared vanilla pudding.

2: 1/3 of the angel food cake.

3: Crushed pineapple folded into 2 cups of Cool Whip, then spread on top of cake.

4: The remaining 1/2 of the vanilla pudding.

5: 1/3 of the angel food cake.

6: Sliced strawberries (reserve 5 strawberries for 9th layer) folded into 2 cups of Cool Whip, then spread on top of cake.

7: The remaining 1/3 of the angel food cake.

8: Blueberries (reserve 1/4 cup for 9th layer) folded into 2 cups of Cool Whip, then spread on top of cake.

9: Place sliced strawberries around the inside edge of the bowl, sprinkle remaining blueberries in center.

10: Drizzle chocolate syrup over top of blueberries in center.

Enjoy!

Submitted by: Kim Houvener