Summer Fruit Trifle - cooking recipe

Ingredients

1 (18.25 oz.) pkg. light yellow cake mix
1 1/3 c. water
3 egg whites
2 c. sliced strawberries
2 to 3 Tbsp. NutraSweet Spoonful
Milk Custard (see recipe)
1 c. raspberries
2 nectarines or peaches, sliced
1 medium banana, sliced
1 pt. blueberries
light whipped topping

Preparation

Make cake mix according to package directions using water and egg whites.
Bake in a 13 x 9-inch baking pan.
Cool on wire rack. Cut half the cake into 1-inch cubes (freeze or reserve remaining cake for another use).
Process strawberries in blender or food processor until smooth.
Stir in NutraSweet Spoonful.
Layer 1/3 of the cake cubes in bottom of 2-quart glass serving bowl.
Spoon 1/3 of the milk custard and strawberry puree over cake and top with 1/3 of the raspberries, nectarines, banana and blueberries.
Repeat layers 2 times.
Refrigerate at least 1 hour before serving. Garnish with whipped topping.