- 1 (3.4-ounce) package vanilla instant pudding mix
- 2 cups plus 2 tablespoons 1% low-fat milk, divided
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese
- 2 (16-ounce) packages frozen mixed berries, thawed
- 3 tablespoons sugar
- 1/3 cup whipping cream
- 8 ounces angel food cake, cut in 1/3-inch-thick slices
- 1/2 cup sliced almonds, divided
- calories 202
- fat 6 g
- satfat 2 g
- monofat 2 g
- polyfat 1 g
- protein 5 g
- carbohydrate 34 g
- fiber 3 g
- cholesterol 14 mg
- iron 1 mg
- sodium 256 mg
- calcium 99 mg
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.