Angel Berry Trifle

• 1 1/2 c. cold fat-free milk
• 1 (1 oz.) pkg. sugar-free instant vanilla pudding mix
• 1 c. (8 oz.) fat-free vanilla yogurt
• 6 oz. reduced-fat cream cheese, cubed
• 1/2 c. reduced-fat sour cream
• 2 tsp. vanilla extract
• 1 (12 oz.) carton reduced-fat frozen whipped topping, thawed and divided
• 1 (8-inch) prepared angel food cake, cut into 1-inch cubes
• 1 pt. each: blackberries, raspberries and blueberries

1. In a small bowl, whisk the milk and pudding mix for 2 minutes or until thickened.
2. In a mixing bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth.
3. Fold in pudding mixture and 1 cup whipped topping.
4. Place a third of the cake cubes in a 4-quart trifle bowl.
5. Top with a third of the pudding mixture, a third of the berries and half of the remaining whipped topping.
6. Repeat layers once.
7. Top with remaining cake, pudding and berries.
8. Serve immediately or refrigerate.
9. Yield: 14 servings.

cold fatfree, sugar, vanilla yogurt, cream cheese, sour cream, vanilla extract, cake, blackberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=31299 (may not work)