Recipe

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• 1 (3.4-oz) package vanilla instant pudding mix
• 2 cups plus 2 tbsp 1% low-fat milk, divided
• 1/4 cup (2 oz) 1/3- less-fat cream cheese
• 2 (16-oz) packages frozen mixed berries, thawed
• 3 tbsp sugar
• 1/3 cup whipping cream
• 8 oz angel food cake, cut in 1/3-inch-thick slices
• 1/2 cup sliced almonds, divided

• 1 Make the pudding according to package directions, using 2 cups low-fat milk. Refrigerate until ready to assemble trifle.
• 2 Place remaining 2 tablespoons milk and cream cheese in a bowl, and beat with a mixer at high speed until smooth. Refrigerate until ready to assemble trifle.
• 3 Toss berries with sugar; set aside.
• 4 Place cream in a bowl, and beat with cold beaters on high speed until stiff peaks form; refrigerate.
• 5 Place half the berries on the bottom of a straight-sided 2- or 3-quart clear dish. Top the berries with half the angel food cake slices, overlapping slightly.
• 6 Stir the pudding and cream cheese mixtures together, and gently fold in whipped cream. Pour 2 cups pudding mixture over cake, and top with 1/4 cup almonds. Use the remaining cake to form another layer, and top it with the remaining berries. Pour the remaining pudding mixture over the berries, and sprinkle with remaining 1/4 cup almonds. Refrigerate at least 1 hour, or up to 8 hours.