1. In a small bowl, combine milk and pudding; beat until well blended. Let stand 5 minutes.

2. Meanwhile, divide cake cubes evenly among 4 8 oz dessert cups.

3. Divide half of raspberries evenly among dessert cups. Spoon pudding over raspberries. Top with remaining berries.

4. Spoon 2 Tablespoons cool whip over each trifle cup. Refrigerate.

Each serving contains: 3 breads, 2 1/2 fruits, 1/2 fat

Per serving: 400 calories

Cyberealm Cookbook, Vol 1, 4/93, Cyberealm Bbs, compiled by Linda Fields.