In a large bowl, combine the cool whip and vanilla pudding.
Cut up the angel food cake into small bite-size pieces.
Remove the stems from the strawberries and cut into slices. Mix the strawberries with the sugar.
Place half of the cake in a 3-quart trifle bowl. Line half of the strawberries around the side of the bowl and over the cake. Top with a handful of blueberries. Spoon half of the pudding mixture over top of the fruit. Repeat layers one time. Top with blueberries for decoration.
Keep refrigerated until ready to serve.
by The Savvy Kitchen