10 oz. angel food cake, cut or torn down into 1-inch cubes
2 pints strawberries, sliced
2 pints blueberries
3/4 cup vanilla yogurt, I used greek yogurt
3/4 cup low fat milk
1 - 4 oz. pkg. white chocolate or cheesecake instant pudding
12 oz. frozen whipped topping, thawed. I used FF or light Cool Whip
Directions:
Whisk the yogurt, pudding and milk together. Let stand about 2 minutes. Add in frozen whipped topping.
Arrange half the cake in the bottom of your trifle bowl. Sprinkle evenly with a layer of blueberries. Spread half the cream mixture over the blueberries. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging in a pretty pattern. Cover and refrigerate at least one hour.
Submitted by Wanda Barclay
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