Ingredients
1-1/2 cups cold fat-free milk1 package (1 ounce) sugar-free instant vanilla pudding mix1 cup fat-free vanilla yogurt6 ounces reduced-fat cream cheese, cubed1/2 cup reduced-fat sour cream2 teaspoons vanilla extract1 carton (12 ounces) frozen reduced-fat whipped topping, thawed and divided 2 prepared angel food cakes (8 ounces each), cut into 1-inch cubes 1 pint fresh blackberries1 pint fresh raspberries1 pint fresh blueberries Fresh mint leaves, optional
Preparation
Whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes more. Meanwhile, beat yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping.
Place a third of cake cubes in a 4-qt. trifle bowl. Top with a third of pudding mixture, a third of berries and half the remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. If desired, garnish with additional whipped topping and fresh mint leaves. Serve immediately or refrigerate.
