Prepare your strawberries and blueberries, and place them in two separate medium-sized bowls. Sprinkle 2 tablespoons Splenda over each bowl, and stir until blended in. Reserve 1/2 cup strawberries and 1/2 cup of blueberries for garnish. Now, make your white chocolate pudding. Add 2 cups of cold milk to 1 small package of white chocolate pudding mix. Beat for 2 minutes, and set aside. In a large clear bowl, assemble your trifle. Place 2 cups cubed pound cake, followed by 1/2 of your sweetened strawberries and 1/2 of your sweetened blueberries. Now spread 1/2 of your white chocolate pudding over the top. Make sure each layer gets to the sides of the bowl for looks. Repeat the four layers. Spoon 8 oz. whipped topping on top, and place your reserved strawberries and blueberries as garnish. Cover with plastic wrap and refrigerate 8 hours or overnight before serving. Beautiful, healthy, and terrific!!!