Angelic Berry Trifle

• 1 (3.4-ounce) package vanilla instant pudding mix
• 2 cups plus 2 tablespoons 1% low-fat milk, divided
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese
• 2 (16-ounce) packages frozen mixed berries, thawed
• 3 tablespoons sugar
• 1/3 cup whipping cream
• 8 ounces 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.

vanilla instant pudding, milk, cream cheese, mixed berries, sugar, whipping cream, angel food cake, almonds

Taken from www.myrecipes.com/recipe/angelic-berry-trifle (may not work)