Ingredients
2 cups cold 2% milk1 package (3.4 ounces) instant lemon pudding mix1 carton (8 ounces) frozen whipped topping, thawed and divided16 to 32 plain doughnut holes3 cups fresh strawberries, halved2 cups fresh blueberries
Preparation
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.
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.
