Berry Cheesecake Trifle - cooking recipe

Ingredients

1 (5 ounce) package instant cheesecake pudding mix
3 cups cold milk
1 (9 inch) angel food cake, cut into cubes
1 cup blueberries
1 pound strawberries, hulled
1 (12 ounce) container frozen whipped topping, thawed

Preparation

Whisk pudding mix and milk in a bowl for 2 minutes; let stand until thick, about 3 more minutes.
Layer half the cake cubes into a trifle bowl or glass serving dish. Top cake cubes with half the pudding, half the blueberries, and half the whipped topping. Repeat layers; cover and refrigerate 4 hours before serving.