Summer Fruit Trifle

1 (5 ounce) pkg. instant vanilla pudding

3 cups cold milk

1 9" angel food cake, cut into 1" cubes or pound cake

1 cups fresh blueberries (or 4 sliced bananas)

2 cups sliced fresh peaches (or 2 cups sliced fresh strawberries)

1 (12 ounce) contained frozen whipped topping, thawed

Prepare pudding with milk according to package directions.  In a trifle bowl or glass serving dish, layer half the cake pieces, half the pudding, half the berries, half the peaches and half the whipped topping.  Repeat layers.  Cover and chill in refrigerator 4 hours before serving.  I really think any fruit you would want to put in would be delcious.  It's very refreshing. 

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