A family favorite at many Memorial Day and 4th of July parties, this dessert is light, delicious, and extremely fast and easy to prepare. There really is no recipe. Use a store-bought angel food cake (tear into pieces), a large box (5.1 ounces) of cook and serve or instant vanilla pudding (prepared as directed with low-fat milk), frozen and defrosted light whipped topping (8-ounce container), a 16-ounce container of strawberries (sliced, leaving 2-3 whole for the top) and 2 cups blueberries (1-pint container). In a glass bowl, start with a layer of angel food cake, top with 1/3 of the vanilla pudding, next add some 1/3 of the strawberries and blueberries and then 1/3 of the whipped topping.  Continue for another 2 layers, finishing with whipped topping and whole strawberries for garnish. Makes enough for 6-8 servings.

Note: This is equally as delicious with frozen strawberries but I don’t suggest using frozen blueberries. I prefer to prepare the cook and serve vanilla pudding because I think it tastes more like homemade pudding compared to instant.