Angelic Berry Trifle

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 

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. 

Yield 12 servings (serving size: 3/4 cup)

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