Red, White And Blueberry Trifle

Mine doesn't look like the picture on the Pillsbury website, but wow was it good! I made this for my 4th of July party, also!

Red, White And Blueberry Trifle

Prep time: 45 min
Cook Time: 30 min
Yield: 12 servings

Ingredients:
1 (4.6 oz.) package vanilla pudding and pie filling mix (not instant)
3 cups skim milk
2 pints (4 cups) blueberries
1/3 cup sugar plus 3 tbsps., divided
1/4 cup orange juice plus 2 tbsps., divided
1 pint (2 cups) raspberries
Crisco® Original No-Stick Cooking Spray
1 (18.25 oz.) package Pillsbury® White Cake
1 1/4 cups water
1/3 cup Crisco® Pure Vegetable Oil
4 large egg whites
1 cup heavy cream
2 tablespoons powdered sugar

Preparation Directions:
1. COMBINE pudding mix and milk in medium saucepan. Prepare as directed on package. Cover; refrigerate until cool while preparing fruit.
2. RESERVE 1/2 cup blueberries for garnish. Combine remaining 3 1/2 cups blueberries, 1/3 cup sugar and 1/4 cup orange juice in medium nonmetal bowl; stir to mix, crushing berries slightly. Set aside.
3. RESERVE 1/2 cup raspberries for garnish. Combine remaining 1 1/2 cups raspberries, 3 tablespoons sugar and 2 tablespoons orange juice in separate medium nonmetal bowl; stir to mix, crushing berries slightly. Set aside.
4. HEAT oven to 350°F. Spray two 8 or 9-inch round cake pans with no-stick cooking spray. Prepare cake mix as directed on package, using water, oil and egg whites. Pour batter evenly into prepared pans.
5. BAKE 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Remove cakes from pans; cool 30 minutes or until completely cooled.
6. CUT cakes in half horizontally to make 4 layers. Place 1 layer in bottom of clear 2 1/2 quart soufflé dish or glass trifle bowl, trimming sides of cake to fit if necessary. Spread with half of crushed blueberry mixture; top with 1/3 pudding. Top with second cake layer, trimmed if necessary, all of the crushed raspberry mixture and 1/3 pudding. Top with third cake layer, trimmed if necessary, remaining crushed blueberry mixture and remaining pudding. Top with fourth cake layer. Cover; refrigerate at least 1 hour before serving.
7. BEAT cream in medium bowl until soft peaks form. Gradually add powdered sugar; beating until stiff peaks form. Top trifle with whipped cream. Sprinkle with reserved blueberries and raspberries. Store in refrigerator.