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Angel Berry Trifle

1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 cup (8 ounces) fat-free vanilla yogurt
6 ounces reduced-fat cream cheese, cubed
1/2 cup reduced-fat sour cream
2 teaspoons vanilla extract
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided
1 prepared angel food cake (18 inches), cut into 1-inch cubes
1 pint each blackberries, raspberries and blueberries

In a small bowl, whisk the milk and pudding mix for 2 minutes or until
thickened. In a mixing bowl, beat the yogurt, cream cheese, sour
cream and vanilla until smooth. Fold in pudding mixture and 1 cup

Printed from tasteofhome.com Jul 20, 2008

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Angel Berry Trifle cont.

whipped topping. Place a third of the cake cubes in a 4-qt. trifle
bowl. Top with a third of the pudding mixture, a third of the berries
and half of the remaining whipped topping. Repeat layers once. Top
with remaining cake, pudding and berries. Serve immediately or
refrigerate.

Yield: 14 servings.