Memorial Day is a time to honor our fallen heroes and veterans, and to spend time with our loved ones during what's consider one of the most perfect times of the year weather-wise. And lately, it's been proving itself.

This weekend, weather in the Pine-Richland area is predicted to be mostly sunny and hot, according to the National Weather Service.

Try this pretty, patriotic dessert at your picnic. It'll go quick! 

Ingredients:

• 1 package (3 ounces) berry blue gelatin
• 1 package (3 ounces) strawberry gelatin
• 2 cups boiling water
• 1 cup cold water
• 2 cups cold milk
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 1 carton (8 ounces) frozen whipped topping, thawed, divided
• 1 pint fresh blueberries
• 1 quart fresh strawberries, quartered
• 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

Directions:

• In two small bowls, combine each gelatin flavor with 1 cup boiling water. Stir 1/2 cup cold water into each. Pour each into an ungreased 9-in. square pan. Refrigerate for 1 hour or until set.
• In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups whipped topping.
• Set aside 1/4 cup blueberries and 1/2 cup strawberries for garnish. Cut the gelatin into 1-in. cubes. In a 3-qt. trifle bowl or serving dish, layer the strawberry gelatin, half of the cake cubes, the remaining blueberries and half of the pudding mixture.
• Top with blue gelatin and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and remaining whipped topping. Serve immediately. 

Yield: 16-20 servings.

This recipe hails from TasteofHome.com.

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