1 (3 oz) pkg berry blue jello
1 (3 oz) pkg strawberry jello
2 cups boiling waterr
1 cup cold water
2 cups cold milk
2 (3.4 oz) pkgs instant vanilla pudding mix
1 (8 oz) carton cool whip, thawed, divided
1 pint fresh blueberries
1 qt fresh strawberries, quartered
1 (8-10 oz) prepared angel food cake, cut into 1” cubes

In two small bowls, combine each jello flavor with 1 cup boiling water. Stir ½ cup cold water into each. Pour each into an ungreased 9” square pan. Refrigerate for 1 hour or until set.

In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups cool whip.

Set aside ¼ cup blueberries and ½ cup strawberries for garnish. Cut the gelatin into 1” cubes. In a 3-qt trifle bowl or serving dish, layer the strawberry jello, half of the cake cubes, the remaining blueberries and half of the pudding mixture.

Top with the blue jello and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and remaining cool whip. Serve immediately.

20 servings