Five-Minute Trifle

2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 loaf (10-3/4 ounces) frozen pound cake, thawed
3 cups fresh or frozen raspberries, thawed
Whipped topping and additional raspberries

In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cut the cake into 1-in. cubes; place in a 2-qt. glass bowl. Top with raspberries and pudding.

Cover and refrigerate until serving. Garnish with whipped topping and additional raspberries. Makes 6 servings.