A trifle is a great way to make an impressive dessert with little effort. Layers of store-bought pound cake are topped with fresh berries and instant pudding.

The last Monday in May marks Memorial Day, the traditional kickoff to summer picnics and outdoor fun.

Before you fire up the grill, prepare to chill with easy, no-bake side dishes and desserts made with pudding and gelatin mixes.

Capture the flavors of summer by suspending fresh or frozen berries in layers of colorful fruit-flavored gelatin.

Lemonade, a favorite summer beverage, is transformed into a fluffy and creamy dessert when mixed with cream cheese and whipped topping.

Layering store-bought pound cake with pudding and fresh berries is an easy dish with big impact.

2 cups cold milk1 package (4-serving size) vanilla flavor fat free, sugar free instant reduced calorie pudding and pie filling1 package (13.6 ounces) fat-free pound cake, cut into Z\x-inch cubes1 pint strawberries, sliced (about 2 cups)1 cup blueberries1 tub (8 ounces) nondairy whipped topping, thawedPour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended.Place ½ of the cake cubes in a 3-quart serving bowl; top with ½ each of the fruits. Spread pudding mixture over fruit. Repeat layers of cake and fruit. Top with whipped topping.Refrigerate at least 1 hour or until ready to serve.Note: This dessert can also be made in a 13- by 9-inch pan.Makes 12 servings.Nutrition information per serving: Calories 170, total fat 2.5 g, saturated fat 1.5 g, cholesterol 5 mg, sodium 250 mg, carbohydrate 34 g, dietary fiber 1 g, sugars 26 g, protein 3 g, vitamin A 4 percent DV, vitamin C 30 percent DV, calcium 8 percent DV, iron 4 percent DVPhotographs and recipes are provided courtesy of Kraft food&family magazine

2 cups finely crushed pretzels½ cup sugar, divided2/3 cup butter or margarine, melted12 ounces cream cheese, softened2 tablespoons milk1 cup thawed non-dairy whipped topping2 cups boiling water1 package (8-serving size) strawberry flavor gelatin mix1½ cups cold water1 quart (4 cups) strawberries, slicedPreheat oven to 350 degrees. Mix pretzel crumbs, ¼ cup of the sugar and the butter. Press firmly onto bottom of 13- by 9-inch baking pan. Bake 10 min. Cool.Beat cream cheese, remaining ¼ cup sugar and milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.Meanwhile, stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1½ hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into 20 squares to serve. Store leftover dessert in refrigerator.Makes 20 servings.Nutrition information per serving: Calories 200, total fat 13 g, saturated fat 8 g, cholesterol 35 mg, sodium 260 mg, carbohydrate 20 g, dietary fiber 1 g, sugars 14 g, protein 3 g, vitamin A 8 percent DV, vitamin C 15 percent DV, calcium 2 percent DV, iron 0 percent DV

1 pint (2 cups) raspberry sorbet, softened1 cup cold milk1 package (4-serving size) vanilla flavor instant pudding and pie filling mix1 tub (8 ounces) non-dairy whipped topping, thawed1 cup raspberriesLine a 9- by 5-inch loaf pan with foil. Spoon sorbet into prepared pan; press firmly onto bottom of pan to form even layer. Freeze for 10 minutes.Pour milk into a large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping; spread over sorbet layer in pan.Freeze at least 3 hours or overnight. When ready to serve, invert pan onto serving plate; remove and discard foil. Top dessert with raspberries. Let stand 10 to 15 min. to soften slightly before cutting into slices to serve. Store any leftover dessert in freezer.Makes 12 servings.Nutrition Information per serving: Calories 140, total fat 4 g, saturated fat 4 g, cholesterol 0mg, sodium 130 mg, carbohydrate 26 g, dietary fiber 1 g, sugars 18 g, protein 1 g, vitamin A 0 percent DV, vitamin C 10 percent DV, calcium 2 percent DV, iron 0 percent DV

3 cups boiling water2 package (4-serving size each) lemon flavor gelatin1 package (8 ounces) cream cheese, softened1 can (6 ounces) frozen lemonade concentrate, thawed1 tub (8 ounces) non-dairy whipped topping, thawedStir boiling water into dry gelatin mixes in large bowl at least 2 minutes until completely dissolved; set aside. Beat cream cheese and lemonade concentrate in large bowl with electric mixer on low speed until well blended. Add gelatin; mix well. Refrigerate 2 hours or until thickened (spoon drawn through leaves definite impression).Add whipped topping; stir with wire whisk until well blended. Pour into serving bowl.Refrigerate 4 hours or until firm. Garnish with berries and lemon slices just before serving, if desired. Store leftover dessert in refrigerator.Makes 14 servings, ½ cup each.Nutrition information per serving: Calories 180 total fat 9 g, saturated fat 7 g, cholesterol 15 mg, sodium 140 mg, carbohydrate 23 g, dietary fiber 0 g, sugars 20 g, protein 2 g, vitamin A 4 percent DV, vitamin C 4 percent DV, calcium 0 percent DV, iron 0 percent DV

This frozen dessert combines creamy pudding and tangy raspberry sorbet.