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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 14 |
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Ingredients:
1 1/2 cups cold fat-free milk |
1 (1 ounce) package sugar-free instant vanilla pudding mix |
1 cup fat-free vanilla yogurt |
6 ounces reduced-fat cream cheese, cubed |
1/2 cup reduced-fat sour cream |
2 teaspoons vanilla extract |
1 (12 ounce) carton frozen reduced-fat whipped topping, thawed, divided |
1 prepared angel food cake, cut into 1-inch cubes (18 inches) |
1 pint blackberry |
1 pint raspberries |
1 pint blueberries |
Directions:
1. In a small bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
2. In a large bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping.
3. 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.
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