INGREDIENTS
10 oz
angel food cake, cut into 1-inch cubes*
2 pints
strawberries, sliced
2 pints
blueberries
6 tbsp
fat-free sweetened condensed milk (I used Borden Eagle)
1 1/2 cups
cold water
1 4 ounce package
white chocolate or cheesecake instant pudding mix
12 oz
frozen whipped topping, thawed (I like TruWhip)