Fresh Berry Trifle By Carol Ritchie   Serves 8 Celebrate the Fourth of July with this quick and easy, refreshing, red-white-and-blue, summer dessert. 1 (3.4-ounce) package instant vanilla pudding 2 1/2 cups milk 4 cups cubed angel food cake 2 cups blueberries 2 cups sliced strawberries fresh mint for garnish Combine vanilla pudding mix and milk in a medium bowl. Beat with an electric hand mixer on low speed, or whisk, for 2 minutes; reserve. In a clear glass bowl or trifle bowl, layer half of the angel food cake, blueberries, strawberries, and reserved pudding. Repeat the layers. Garnish with fresh mint, if desired. Keeps in the refrigerator for up to 8 hours before serving. Notes: You can use any variety of fruit in this recipe, such as raspberries, blackberries, peaches, bananas, mangoes, melons, etc. Carol's cooking class at Central Market (Ft. Worth)  (817) 377-9005 Thursday, July 11, 2002  From 6:30 pm to 9:00 pm Al Fresco Dining: Join Carol Ritchie, Host of Cookin' with Carol & Cooking Expert for NBC 5, and learn how to prepare delicious recipes that celebrate the flavors and spirit of al fresco dining. Carol will share her favorite recipes from Australia that are perfectly suited for summer dining outdoors. Menu includes Panzanella Bread & Vegetable Salad, Grilled Rosemary Lamb Chops with Apricot Chutney, Spiced Lobster Tail on the Barbie, Salmon in Paperbark, and Rolled Pavlova with Passion Fruit Sauce for dessert. $50 For more information, call (817) 377-9005 Read Carol Ritchie's other Archived articles! Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com