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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 14 |
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I usually serve this in summer when fresh berries are bountiful, but I recently prepared it with frozen cherries and light cherry pie filling instead. It was a delicious glimpse of summer-to-come! Brenda Paine of North Syracuse, New York Ingredients:
1-1/2 cups cold fat-free milk |
1 package (1 ounce) sugar-free instant vanilla pudding mix |
1 cup (8 ounces) fat-free vanilla yogurt |
6 ounces reduced-fat cream cheese, cubed |
1/2 cup reduced-fat sour cream |
2 teaspoons vanilla extract |
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided |
1 prepared angel food cake (18 inches), cut into 1-inch cubes |
1 pint each blackberries, raspberries and blueberries |
Directions:
1. In a small bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
2. In a large bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping.
3. Place a third of the cake cubes in a 4-qt. trifle bowl. Top with a third of the pudding mixture, a third of the berries and half of the remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate. Yield: 14 servings.
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