Layered Berry Cake
2 cups cold milk
1 package fat free sugar free vanilla pudding
1 package (13.6 oz.) fat free pound cake, cut into 1/2-inch cubes
1 pint strawberries, sliced (about 2 cups)
1 cup blueberries
1 tub (8 oz.) fat free whipped topping (thawed)
Place pudding in large bowl. Add milk and beat with electric mixer on low speed until mixed together well, about 2 minutes. In large glass bowl place 1/3 of the pound cake. Add 1/3 of the strawberries and blueberries. Top with 1/3 of the pudding. Repeat layers 3 times. Add whipped topping on top. Place in refrigerator for at least 2 hours before serving. Garnish with strawberries and blueberries.