Cut the angel food cake into bite-sized pieces, about 1-inch cubes, and set aside.

In a large mixing bowl, combine the instant vanilla pudding mix with 2 cups of cold milk and beat on medium speed for about 2 minutes until thick and smooth.

Gently fold in the light whipped topping until fully combined.

In a trifle bowl, spoon one-third of the pudding mixture into the bottom.

Layer half of the sliced strawberries and blueberries over the pudding mixture.

Add half of the angel food cake pieces over the berries.

Repeat the layering process with the remaining pudding, berries, and cake pieces.

Cover and refrigerate for at least 1-2 hours before serving.

Top with remaining fresh raspberries and strawberries just before serving.