Fourth of July Trifle

1 large package instant vanilla pudding
4 cups fresh berries (strawberries, blueberries, raspberries, or blackberries), washed and hulled, plus extra for garnish
1/4 cup plus 2 tablespoons sugar
2 teaspoons fresh lemon juice
1 cup whipping cream
1 teaspoon vanilla extract
1 angel food cake
1. To make the fillings, prepare the pudding according to the package directions and chill it.

2. Slice the strawberries, if you're using them, then toss all of the berries with the lemon juice and the 1/4 cup of sugar. Set aside for 30 minutes to allow the berries to release their juices.

3. In a medium mixing bowl, whip the cream, vanilla extract, and remaining 2 tablespoons of sugar until soft peaks form. Set aside.

4.Cut the angel food cake into cubes. To make the layers, set a layer of cake on the bottom of a large, clear serving bowl (ours was 4 quarts). Top with the berries with half of the pudding.

5. Add another layer of cake, another third of the berries and juice, and the rest of the pudding. Add a final layer of cake and berries. Top with the whipped cream and a berry garnish.

6. Refrigerate until you're ready to serve.You can use cool whip if you dont want to worry about making whip cream.