1 carton (8 oz) frozen whipped topping, thawed and divided
16 to 32 plain doughnut holes
3 cup fresh strawberries, halved
2 cup fresh blueberries
INSTRUCTIONS
1. Whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2-1/2 cups whipped topping; set aside.
2. Place half the doughnut holes in a 3-qt. trifle bowl; spread half the pudding mixture over the top. Top pudding with half the strawberries and blueberries. Repeat layers. Top with remaining whipped topping. Chill until serving.
