Instructions: In a mixing bowl, beat cream cheese and yogurt. Add the milk, pudding mix and lemon peel; beat until smooth. In a blender, process 1/2 c. strawberries and grape juice until smooth. Tear cake into 1-in. cubes; place a third in a trifle bowl or 3 qt. serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat. Top with remaining cake and pudding mixture. Cover and refrigerate for at least 2 hours.

Yields 14 serving.

NOTE:
I substituted FF/SF pudding, was out of Lemon so used French Vanilla.

NOTES : I tried this out on the family. Big success.

This is from a magazine called "Quick Cooking" and new the people at Taste of Home. This magazine is WONDERFUL.

Everything in it can be cooked and on the plate in about 30-45 minutes.

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