Ingredients

1 (12 ounce) package frozen blueberries

1 prepared angel food cake, cut into chunks

2 cups chopped fresh strawberries

1 (12 ounce) package frozen peach slices, chopped

1 (6 ounce) container fresh raspberries

2 (16 ounce) tubs reduced-fat frozen whipped topping, thawed

Directions

1.     Pour the blueberries into a strainer, rinse with water, and shake off excess water.

2.     Spread the berries out onto paper towels to dry slightly.

3.     In a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks.

4.     Scatter the cake with chopped strawberries in a thin layer.

5.     Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices.

6.     Sprinkle a few fresh raspberries over the peaches.

7.     Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used.

8.     Finish trifle with a layer of whipped topping.

9.     Cover the trifle, and refrigerate until chilled, about 1 hour.