Angel Berry Trifle

1-1/2 cup cold milk
1 pkg. sugar-free instant vanilla pudding
1 cup fat-free vanilla yogurt
6 oz. pkg. reduced-fat cream cheese
2 tsp. vanilla
1/2 cup reduced-fat sour cream
12 oz. reduced-fat frozen whipped topping
Angel food cake, cubed
1 pint strawberries
1 pint raspberries
1 pint blueberries

In a small bowl, whisk the milk and pudding for 2 minutes until thickened.
In a mixing bowl, beat yogurt, cream cheese, sour cream and vanilla until
smooth. Fold in pudding and 1 cup whipped topping. Place 1/3 cake cubes in
a 4-quart trifle bowl, top with 1/3 of the pudding mixture, 1/3 of the
berries and 1/2 of the remaining whipped topping. Repeat layers once. Top
with remaining cake, pudding and berries. Refrigerate.

Jenn B In SWMO



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