Low Fat Trifle

1 8-ounce package low-fat cream cheese

2 cups fat-free milk

1 4-serving size package, vanilla flavor fat-free, sugar-free, instant reduced-calorie pudding and pie filling

1 8-ounce tub fat-free nondairy whipped topping, thawed

1 20-ounce can crushed pineapple in juice

1 12-ounce package, frozen raspberries without syrup, thawed

1 8.5-ounce package angel food cake, cut into ¾-inch cubes

Beat cheese in large bowl with electric mixer. Gradually add ½ cup milk, mixing well. Add remaining 1½ cups milk and pudding mix. Beat on low speed 2 minutes or until well blended. Gently stir in whipped topping. Mix pineapple
and raspberries.

Arrange 1/3 of the cake cubes in a 3-quart serving bowl; cover with layers of 1/3 each of the fruit and pudding mixtures. Repeat all layers two more times. Refrigerate until ready to serve.

Makes 12 servings.