Summer berry trifle modified

Cool Whip Free, 1 tub
Cake, angelfood, 1 tube cake (10" dia, 4-3/8" high) prepared and cubed
Kraft Jell-o Brand Sugar Free Low Calorie Gelatin Dessert (Jello), 1 box
boiled water, tap, 1 cup
1/2 cup cold water and 4 ice cubes
Kraft Jello-o Brand Fat Free Sugar Free Pudding, Vanilla
1.25 cups skim milk
Best Choice Mixed Berries, 2 cup
Low fat cream cheese, 8 oz box

Stir boiling water into dry gelatin in large bowl at least 2 minutes until completly dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted. Let stand about 15 minutes or until thickened. (Spoon drawn through gelatin leaves definite impresion.) Stir in berries.
Place cream cheese in large bowl;beat with wire whisk until creamy. Gradually add 1/4 cup of the milk, beating until well blended. Add remaining 1 cup milk and dry pudding mix; beat 2 minutes or until well blended. Gently stir in whipped topping. Set aside.
Place about half of the cake cubes in bottom of large serving bowl; cover with half of the pudding mixture. Top with layers of the gelatin mixture, remaining cake cubes and pudding mixture. Refridgerate at least 1 hour or until ready to serve. Store leftovers dessert in refridgerator

Number of Servings: 18

Recipe submitted by SparkPeople user SUEBE1S.