Double Berry Lemon Dessert

• 1-1/3 cups angel food cake mix
• 2/3 cup cold water
• 1 cup cold 2% milk
• 1 package (1 ounce) sugar-free instant lemon pudding mix
• 1 package (8 ounces) reduced-fat cream cheese
• 1/2 cup fresh or frozen raspberries
• 1/2 cup fresh or frozen blackberries
• 1 teaspoon sugar

1. In a small bowl, combine cake mix and water; beat on low speed for 30 seconds. Beat on medium for 1 minute. Pour into an ungreased 11x7-in. baking pan. Bake at 350u0b0 for 20-25 minutes or until golden brown and entire top appears dry. Cool completely, about 40 minutes.
2. In a small bowl, whisk milk and pudding mix. In a small bowl, beat cream cheese until smooth; beat in pudding mixture until blended. Run a knife around sides of pan. Remove cake and cut horizontally into two layers. Place bottom layer on a serving plate; spread with half of pudding mixture. Top with remaining cake layer and pudding mixture.
3. In a small bowl, combine the raspberries, blackberries and sugar. Serve with cake. Refrigerate leftovers.

angel food cake, cold water, milk, sugar, cream cheese, frozen raspberries, blackberries, sugar

Taken from www.tasteofhome.com/recipes/double-berry-lemon-dessert/ (may not work)