Original (before modification) recipe posted on: Hungry Girl Website
Ingredients:
1 (8oz.) container Cool Whip thawed ( Can use Free or Regular)
1 (8oz) package of Philadelphia Cream Cheese
1 box sugar-free vanilla pudding
2 cups chopped strawberries
2 cups blueberries
2 cups raspberries
Half of a 13-oz. angel food cake, cut into 1-inch cubes (about 5 cups cubed). My sister Mary Lynn noted: "I used sugar free one time and regular angel food cake another. No one noticed the difference”.
Instructions:
Make the pudding according to package directions, refrigerate until ready to assemble trifle. To soften cream cheese, place 2 tablespoons milk and cream cheese in a bowl and beat with mixer at high speed until smooth, refrigerate until ready to assemble trifle. In a medium-large bowl, thoroughly fold pudding and cream cheese into Cool Whip. In a large glass bowl (or trifle dish, if you've got one), evenly layer half of each ingredient: cubed angel food cake, "Cool Whip mixture", strawberries, blueberries, and raspberries. Repeat layering with remaining ingredients. Serve, or chill until ready to serve! Can be made the night before you plan to serve. MAKES 8 SERVINGS
Seated my aunt Rubye (Poirrier) Ory, with my sister Mary Lynn (Broussard) Huguet
Original (before modification) recipe posted on: Hungry Girl Website