In a small bowl, combine the vanilla pudding mix with the milk and whisk for two minutes; set aside.
In a large bowl, beat the cream cheese on medium speed until smooth and creamy, 2 to 3 minutes. Gradually add the powdered sugar. Beat until combined and smooth.
Add the prepared pudding to the cream cheese mixture and gently fold and stir until completely combined. Add Cool Whip to the bowl and fold it into the mixture until no white streaks appear.
To assemble the trifle, alternate layers of angel food cake, blueberries, the pudding mixture, strawberries and so on, until you get the top. You can mix strawberries and blueberries in the same layer if desired.
Add a final layer of the pudding mixture, then arrange the remaining strawberries and blueberries in a decorative pattern. Serve immediately or cover and refrigerate until ready to serve.
This tastes the best within 24 hours of making it, but leftovers can be stored in the refrigerator for up to 2 days.