Skinny Lemon Raspberry Cheesecake Trifle

• Vegetarian

• Produce

  • 2 pints Raspberries, fresh

• Baking & Spices

  • 16 oz Cool whip
  • 3/4 cup Granulated sugar
  • 2 3.4 oz packages Lemon pudding mix, instant
  • 1 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 2 1/2 cups Almond breeze almondmilk

• Bread & Baked Goods

  • 1 Angel food cake, prepared or store-bought

• Dairy

  • 3 8 oz packages Light cream cheese

Found on momontimeout.com

Description

Ingredients

• 3 8 oz packages of light cream cheese
• 1½ tsp vanilla extract
• ¾ cup granulated sugar
• 8 oz Cool Whip (I used lite)
• 2 3.4 oz packages of instant lemon pudding mix
• 2½ cups Almond Breeze almondmilk
• 8 oz Cool Whip (I used lite)
• 1 Angel Food Cake (prepared or store-bought), could also use pound cake or other cake
• 2 pints fresh raspberries

Directions

• Beat cream cheese until light and fluffy.
• Add in vanilla and sugar and beat until well combined.
• Fold in Cool Whip and refrigerate until needed.
• Whisk lemon pudding mixes and milk together for two minutes. Fold in Cool Whip. Refrigerate for at least 5 minutes.
• Cut angel food cake into bite-sized pieces and layer half in the bottom or a large bowl or trifle dish.
• Top with half of the cheesecake mixture.
• Gently pour on half of the lemon pudding mixture and spread with an offset spatula.
• Place half of the raspberries on top of the pudding.
• Repeat layers, decorating the top with raspberries, if desired.