Angel Berry Trifle

[mamacastleberry]

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

In a small bowl whisk the milk and pudding mix for 2 mins or until
thickened. In a mixing bowl, beat the yogurt, cream cheese, sour cream
and vanilla until smooth. Fold in pudding mixture and 1 cup whipped
topping. 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.