|2||c||Skim or 1% milk|
|1||pk||3.4 oz instant French vanilla pudding mix|
|1 1/2||c||Cubed frozen fat free golden pound cake|
|4||ts||Sherry or fruit juice|
|8||tb||Light cool whip|
In a small bowl, combine milk and pudding; beat until well blended. Let stand 5 minutes.
Meanwhile, divide cake cubes evenly among four 8 oz dessert cups.
Divide half of raspberries evenly among dessert cups. Spoon pudding over raspberries. Top with remaining berries.
Spoon 2 tb cool whip over each trifle cup. Refrigerate until ready to serve.