Angel Berry Trifle

• 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

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.

cold fat, vanilla pudding, vanilla yogurt, cream cheese, sour cream, vanilla, cake, blackberry, raspberries, blueberries

Taken from www.food.com/recipe/angel-berry-trifle-440037 (may not work)