1 package (16 ounce size) frozen pound cake 1/4 cup cream sherry or orange juice 1 pound fresh strawberries 1/4 cup sugar 1 small package instant French vanilla pudding mix 2 cups low-fat milk 1 pound fresh blueberries 2 cups light frozen whipped topping
Cut cake into 1" slices; cut each slice into 1" cubes. Place cubes in bottom of a trifle bowl or other glass bowl with a 16 cup capacity. Drizzle sherry or orange juice over the cake and set aside.
Remove about 2 cups of the smallest strawberries and reserve them for garnish. Puree remaining berries in food processor and add the sugar. Pour pureed strawberries over the cake.
In a 2-qt. bowl, prepare instant pudding with the milk according to package directions. Pour pudding over the strawberries. Top with the blueberries.
Spread whipped topping over the blueberries, making sure the topping meets the edges of the bowl. Garnish with reserved strawberries. Cover and refrigerate at least 4 hours, and up to 12 hours before serving.
To serve, spoon the trifle into small bowls or dessert cups.