ANN COX EASTES / KROGER
2-3 c cubed angel food cake or pound cake
1 (8-oz) pkg Neufchatel cheese, softened
1 ½ c skim milk
1 (3.4-oz) pkg vanilla instant pudding and pie filling
1 (8-oz) container thawed frozen whipped topping
2 c sliced strawberries
1 (20-oz) can pineapple tidbits or chunks, drained
2-3 small bananas, sliced (about 2 cups)
Whipped cream
Chocolate syrup
Chopped nuts
Maraschino cherries with stems and/or large strawberries
Place cake squares in the bottom of a trifle or large glass bowl. Beat Neufchatel cheese in a large bowl with electric mixer until creamy. Gradually beat in milk and pudding mix; blend until smooth. Add whipped topping and beat until blended and smooth. Layer half of filling mixture on top of cake cubes. Top with strawberries, bananas and pineapple. Spread remaining filling on top of fruit. Add a dollop of whipped cream; drizzle chocolate syrup and sprinkle nuts and maraschino cherries on top of trifle. Yield: 10-12 servings.
