Angel Berry Trifle

 1 1/2 c. cold milk

1 pkg. instant vanilla pudding mix

1 c. vanilla yogurt

6 oz. reduced fat cream cheese

1/2 c. reduced fat sour cream

2 tsp. vanilla extract

1 (12 oz.) carton frozen whipped topping, thawed

1 prepared angel food cake, cut into 1 inch cubes

1 pint each blueberries, blackberries and raspberries

In a small bowl, whisk milk and pudding mix for 2 minutes or until thickened.  In a mixing bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth.  Add the pudding mixture to the bowl.  Then fold in the pudding mixture and 1 cup of the whipped topping.

Place one third of the cake cubes in a 4 quart trifle bowl.  Top with one third of the pudding mixture, a third of the berries and half of the whipped topping.  Repeat the layers.

Makes 14 servings.