Step 1

Whisk the condensed milk and water in a bowl.

Step 2

Whisk in the pudding mix for 2 minutes.

Step 3

Let stand for 2 minutes or until soft-set; fold in the whipped topping.

Step 4

Arrange half of the cake in the bottom of a 14-cup trifle dish.

Step 5

Sprinkle evenly with a layer of blueberries.

Step 6

Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off).

Step 7

Top with a layer of strawberries.

Step 8

Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture.

Step 9

Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern.

Step 10

Cover and refrigerate at least one 1 hour.