Low Fat Trifle
Makes 12 servings

Ingredients:

8-ounce package low-fat cream cheese
2 cups fat-free milk
1 4-serving size package, vanilla flavor fat-free
   sugar-free, instant pudding and pie filing
8-ounce tub fat-free nondairy whipped topping, thawed
20 ounce can crushed pineapple in juice
12-ounce package frozen raspberries without syrup, thawed
8.5-ounce package angel food cake, cut into ¾ inch cubes

Instructions:

1. Beat cheese in large bowl with electric mixer; gradually add 1/2 cup milk, mixing well. Add remaining 1 ½ cups milk and pudding mix.
   
   
2. Beat on low speed for 2 minutes or until well blended.
   
   
3. Gently stir in whipped topping to mixture.
   
   
4. In separate bowl, mix pineapple and raspberries.
   
   
5. Arrange 1/3 of the cake cubes in a 3-quart serving bowl, and then cover with layer of 1/3 of the fruit mixture then a layer of 1/3 of the pudding mixture.
   Repeat all layers two more times.
   
   
6. Refrigerate until ready to serve.