Prepare the instant white chocolate pudding as directed on the package using the cold milk. Chill it in the refrigerator until set.

In a lovely trifle bowl that holds about 3.25 quarts, begin assembling your layers with a single layer of 1-inch cake cubes laid at the bottom.

Spoon half of your luscious white chocolate pudding over the cake cubes.

For a beautiful presentation, layer sliced strawberries along the edges of the bowl, and then add a layer of sliced strawberries over the pudding.

Next, layer a generous amount of blueberries over those strawberries, ensuring they are patted dry to help reduce any excess moisture.

Spread one container of thawed whipped topping over this berry scene.

Repeat each layer: cake cubes, remaining pudding, strawberries, and blueberries, carefully arranging them for aesthetic appeal.

Finish with the last container of whipped topping on top, and feel free to decorate it with any remaining sliced strawberries and blueberries.

Refrigerate the trifle for at least an hour before serving.

When it’s time to serve, simply spoon generous portions into dessert bowls or plates, enjoying the layers of flavors.