Berry Squares

I found this yummy summery dessert recipe in a Kraft Foods magazine. I changed it to make it more healthy, or at least a little less fatty, and even with the changes it was so tasty! You can also easily double this recipe and put it in a 13x9 pan.

Berry Squares
Makes: About 6 servings

1/2 pkg. angel food cake (5-6 oz. total), cut into 6 slices
1 1/2 Tbs. orange juice (opt.)
2 c. berries, halved (a combo of blueberries, strawberries, marionberries, and/or raspberries are great)
1 Tbs. sugar
1 1/4c. cold skim milk
1 pkg. (4-serving size) vanilla instant pudding
1/2 of a 8oz. tub light whipped topping, thawed, divided

1. Arrange cake slices on bottom of 8x8" square pan, cutting to fit if necessary. Sprinkle with OJ, if using. Top with berries, sprinkle with sugar.

2. Combine pudding mix and milk; beat with wire whisk 2 min. Gently stir in 1/2 cup of the whipped topping; spread over the berries. Top with the remaining whipped topping. Add more, if desired.

3. Refrigerate at least 1 hour before serving. Store leftovers in refrigerator.

My Tips:
- The orginal recipe called for pound cake instead of angel food cake, which has at least twice as many calories, and although good, isn't justifiable to me. The recipe also called for FRENCH vanilla pudding, which I tried and don't care for as much as plain vanilla. But use whatever you prefer.
- You could also substitute the fat-free/sugar-free pudding, fat-free whipped topping, etc.
- You can use frozen berries, just have them completely defrosted before putting this together.
- I love whipped cream, so I used just about the entire 8oz. tub....but again...that's up to you and your tastes!