1 angel food cake cut in 1 to 2 inch cubes
2 packages (3.4 ounces) instant vanilla or French vanilla pudding
3 cups cold milk
1 container (12 ounces) frozen whipped topping, thawed
4 cups assorted fresh berries (raspberries, sliced strawberries, blueberries, blackberries)
Fresh mint sprigs
In a large bowl, beat the milk and pudding mixes together until pudding starts to thicken.
Fold about 3/4 of the whipped topping into the pudding mixture. In another bowl gently toss berries together.
Layer half of the cake into the bottom of a trifle dish or clear glass bowl.
Next, spoon half of the pudding mixture on top of the cake.
Then, spoon about 1/3 of the berries on top of the pudding. Repeat.
Next, spread remaining whipped topping on top. Let refrigerate a few hours before serving.
Before serving, top with remaining berries and fresh mint.