8 oz cream cheese, room temperature
2x 3.4oz lemon pudding mix, not prepared
3 cups whole milk
1 cup heavy cream, whipped
2 pre baked angel food cakes, (often found in the produce or bakery section at the store) diced into 1” cubes
2 pints fresh raspberries, rinsed and dried
Lemon and Mint for garnish
In a large mixing bowl with a hand mixer, beat the cream cheese together with the lemon pudding powder mix. With the mixer runner on medium low, carefully add the room temperature milk. Continue to mix until completely smooth. With a spatula, gently fold in whipped cream.
In a large, glass trifle bowl, layer ⅓ of the diced cake, followed by ⅓ pudding mixture and ⅓ of the fresh raspberries. Repeat these layers two more times and garnish with a final dollop of whipped cream, berries, lemon and mint.
Cover with plastic wrap and refrigerate for at least 2 hours or until ready to serve.