All-American Trifle Name: Sonja Lloyd Base: Army War College Recipe: 2 cups cold milk 1 pkg. (4-serving size) Vanilla Flavor Pudding & Pie Filling 1 pkg. (13.6 oz.) fat free pound cake, cut into 1/2-inch cubes 1 pt. strawberries, sliced (about 2 cups) 1 cup blueberries 1 tub (8 oz.) Whipped Topping, thawed POUR milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. PLACE 1/2 of the cake cubes in 3-quart serving bowl; top with 1/2 each of the fruits. Spread pudding mixture over fruit. Repeat layers of cake and fruit. Top with whipped topping. REFRIGERATE at least 1 hour or until ready to serve.