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Yield
Makes 12 servings (serving size: 3/4 cup)
Photo: Evan Sklar; Styling: Megan Hedgpeth

How to Make It

Step 1

Make the pudding according to package directions, using 2 cups low-fat milk. Refrigerate until ready to assemble trifle.

Step 2

Place remaining 2 tablespoons milk and cream cheese in a bowl, and beat with a mixer at high speed until smooth. Refrigerate until ready to assemble trifle.

Step 3

Toss berries with sugar; set aside.

Step 4

Place cream in a bowl, and beat with cold beaters on high speed until stiff peaks form; refrigerate.

Step 5

Place half the berries on the bottom of a straight-sided 2- or 3-quart clear dish. Top the berries with half the angel food cake slices, overlapping slightly.

Step 6

Stir the pudding and cream cheese mixtures together, and gently fold in whipped cream. Pour 2 cups pudding mixture over cake, and top with 1/4 cup almonds. Use the remaining cake to form another layer, and top it with the remaining berries. Pour the remaining pudding mixture over the berries, and sprinkle with remaining 1/4 cup almonds. Refrigerate at least 1 hour, or up to 8 hours.

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