8 ounces angel food cake, cut in 1/3-inch-thick slices
1/2 cup sliced almonds, divided
How to Make It
Make the pudding according to package directions, using 2 cups low-fat milk. Refrigerate until ready to assemble trifle.
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.
Toss berries with sugar; set aside.
Place cream in a bowl, and beat with cold beaters on high speed until stiff peaks form; refrigerate.
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.
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.
Made this for a potluck dinner. Very easy and it was good to be able to make it in advance. Since it was summer; used fresh raspberries, blueberries, blackberries and sliced strawberries (one container each) tossed with the sugar. There were rave reviews at the dinner with several asking for the recipe.
I made just like the recipe says except broke the cake into bite size chunks instead of slicing. Took to first day of spring luncheon at work. It was gone very fast. Light and fluffy.
For Easter I'm making with lemon pudding, using pound cake and fresh strawberries as substitutes.