Whisk buttermilk and pudding together.
Fold in cool whip and refrigerate pudding mixture.
Cut pound cake into bite size chunks.
Divide cake bites in half and arrange in the bottom of 12 individual trifle or dessert bowls.
Top the 12 individual serving dishes with half the pudding mixture and sprinkle half the fruit on top.
Top with remaining cake bites, then pudding mix, then fruit.
Refrigerate until ready to serve.