1 oz box Jell-O® Cheesecake Fat-Free/Sugar-Free Pudding
1 cup unsweetened almond milk
1 – 8 oz container Cool Whip® Free Whipped Topping
1 pint fresh blueberries (2 cups)
1 pint fresh strawberries, halved (2 cups)
Prepare angel food cake according to package directions. Set aside and let cool completely.
In a large bowl, whisk Jell-O® Cheesecake Fat-Free/Sugar-Free Pudding with almond milk. Mix for 2 minutes until pudding starts to thicken. Fold in Cool Whip® Free topping into pudding mixture and combine well with a spatula. Store in fridge until ready to assemble.
Wash and drain blueberries and strawberries, thoroughly dry them off. Slice strawberries in half. Set aside.
Cube prepared angel food cake into 1-inch cubes.
Feel free to layer this dish in any fashion you like! We chose to do the following: Using a trifle dish, start layering 1/2 of the angel food cake cubes in the bottom of the dish. Top with 1/2 of the pudding mixture (I used a plastic bag with the corner cut off to pipe pudding mixture on top of the cake cubes). Followed by 1/2 of the blueberries and 1/2 of the strawberries. Repeat layering with the remaining angel food cake cubes then the remaining pudding mixture. In a design of your choice, top the trifle with the remaining blueberries and strawberries.