Lunch: Red, White, and Blue Pudding Trifle

This quick, low-fat dessert will be a crowd pleaser and it's beautiful colors make it a great dish to celebrate 4th of July!

Ingredients

1 ounce sugar-free, fat-free instant vanilla pudding mix
2 cups fat-free milk
8 ounces light whipped topping, thawed
2½ cups raspberries, divided
2½ cups blueberries, divided
1½ cups sliced strawberries

Instructions

In a large bowl, prepare pudding according to package directions. Cool in refrigerator for 5 minutes
Fold whipped topping into pudding and incorporate well.
In a trifle bowl, spread 1/3 pudding mixture in bottom of bowl. Top with 2 cups raspberries; spread evenly. Layer another 1/3 of pudding mixture and top with 2 cups blueberries; spread evenly. Spread remaining pudding mixture on top of blueberries. Top pudding with ½ cup blueberries, ½ cup raspberries and all of strawberries.
MAKE IT GLUTEN-FREE: Confirm all ingredients are gluten-free and this recipe can be made gluten-free.

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