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

Prep: 15 minutes; Refrigerate: 1 hour or more. Blueberries, blackberries, raspberries, and strawberries all rank in the top 20 of the government's list of antioxidant-rich foods. Great for your heart and full of fiber, almonds can help keep you at a healthy weight.

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.

Ratings & Reviews

clrowe1124's Review

June 18, 2013
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.

barbthebaker09's Review

March 30, 2013
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.

Tardis's Review

April 11, 2009
Excellent recipe - perfect for spring or summer! I made it exactly as described and it turned out perfectly. Very refreshing. Great combination of flavors. Will definitely make it again.

mccally's Review

February 28, 2009
Made this with sugarfree vanilla pudding and fresh berries and it was absolutely delicious. I will make this as often as I can.