In a mixing bowl, combine the two packages of French vanilla pudding mix with 4 cups of whole milk. Use a whisk to mix the ingredients together until smooth and creamy. Allow the mixture to sit for about 5 minutes, so it thickens slightly.
Once the pudding has set, gently fold in the 8 oz of Cool Whip using a spatula. Be careful not to deflate the whipped topping; you want to maintain that light and airy texture.
In your trifle bowl or large glass dish, start by layering 1/3 of the angel food cake squares at the bottom. Next, add a layer of the pudding mixture on top of the cake, followed by a layer of mixed berries (strawberries, blueberries, and raspberries). Repeat this layering process two more times, finishing with a layer of berries on top.
Cover the trifle with plastic wrap and refrigerate for at least 2 hours before serving. This allows the flavors to meld and the cake to absorb some of the pudding, making it even more delicious. When you’re ready to serve, simply scoop out portions and enjoy!
