Creamy Berry Trifle

Serves 20
1 Serving = ¾ cup

ingredients

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• 1 prepared angel food cake (10 to 12 ounces)
• 2 cups cold skim milk
• 1 package (3¼ ounce) sugar–free instant vanilla pudding
• 2 (8 ounce) containers whipped non–dairy topping, such as light Cool Whip®
• 1 teaspoon pure almond extract
• 2 cups fresh strawberries, sliced
• 2 cup fresh blueberries

preparation

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1. Cut cake into 1–inch cubes, using a serrated knife,
2. Place cake pieces in a large re–sealable bag to keep fresh. Set aside.
3. Pour milk and instant pudding into a large mixing bowl.
4. Whip pudding and milk with an electric mixer until well blended. Add extract and mix to combine.
5. Place 1/3 of cake cubes in a glass serving bowl or trifle bowl. Spoon 1/3 of pudding over cake cubes.
6. Spread 1/3 of non–dairy whipped topping over pudding.
7. Top with 1/3 of the strawberries and blueberries.
8. Repeat twice more.

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