Instructions: * In my experience, fat-free cream cheese does not blend well at all. It either becomes dry and crumbly, or sticky and goopy. I recommend sticking with the reduced-fat version, although if anyone has luck with the fat-free kind, please let me know. I also find that it has an unpleasant aftertaste.

** The original recipe did not specify non-fat sugar free yogurt.

*** Not called for in original recipe...I added it to make it more like my moms.

1. Make pudding according to package directions and set aside.

2. In a large bowl, beat cream cheese and yogurt until smooth; fold in pudding.

3. In a 3 1/2 quart trifle bowl (a glass bowl with straight sides), layer in the following manner:
1/3 cake cubes. Sprinkle liberally with the sherry. Layer on 1/3 pudding mixture, then 1/3 of the fruit. Repeat 2 more times.

Garnish with fresh mint and light cool whip if desired. For "company"

presentation, puree 2 cups of additional berries, 2 teaspoons of sugar and 1-2 tablespoons of either OJ, rum or raspberry liquor. Spread puree on individual dessert plates and top with trifle.

NOTES : This was one of the best desserts I have ever made. It won rave reviews from kids and adults alike, including my college-aged sister-in-law and brother-in-law...they have never eaten low fat a single day in their lives!

My mom makes the most
*outrageous* (full-fat) english trifle...this is close enough to remind me of hers.

This is an elegant, easy and quick summer dessert. You wont be disappointed!

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