Dessert: Angel Berry Trifle Recipe

Ingredients

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 and divided
2 prepared angel food cakes (8 ounces each), cut into 1-inch cubes
1 pint fresh blackberries
1 pint fresh raspberries
1 pint fresh blueberries

Instructions

Whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes more. Meanwhile, beat yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping.
Place one-third of cake cubes in a 4-qt. trifle bowl. Top with one-third of pudding mixture, one-third of berries and half of remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.

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