Angel Berry Trifle

• Slice strawberries into 1/4-inch slices and mix with blueberries. You want to reserve about 10-15 slices of strawberries from the outer edges of the berry to decorate the top of the cake. Also reserve the middle slices of the strawberry to line the outside of the trifle. Middle slices should all be about the same size. This is not necessary but it makes the trifle more visually appealing.
• In a small bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
• In a large bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture.
• Place a third of the cake cubes in a 4-quart trifle bowl. Top with a third of the pudding mixture, push pudding mixture down so it seeps into the cake. Line the outer edge of the dish with the reserved middle strawberry slices placing them vertically side by side against the glass (see photo) Add a third of the strawberries and blueberries mixture in one layer across the pudding. Then add half of the whipped topping and slather it across the berries till it reaches the edge of the dish. Make sure you push layers down every time you add pudding and whipped topping. Repeat layers once. Top with remaining cake, the final pudding layer. Decorate top of pudding with outer edge slices of strawberries and a handful of blueberries. Serve immediately or refrigerate. This is best served when trifle has been in fridge for about 4-8 hours. When serving, make sure you make a big enough scoop to reach the fruit layer.