->The angel food cake can be baked a day before assembling the trifle. Then, make the dessert and store it in the refrigerator until serving time.
1 pack Angel Food Cake mix
1 pack chocolate fudge pudding and pie filling mix
2 cups skim milk
1 teaspoon vanilla
2 cups assorted cut-up fresh fruit (bananas, apricots, nectarines, mangoes, pineapple, peaches or strawberries)*
1 cup reduced-calorie frozen whipped topping, thawed
1 tablespoon grated chocolate
1 tablespoon sliced almonds
Prepare cake mix as directed on package. Cool completely in pan tipped on side on cooling rack. Cut cake into 3/4 inch cubes. Place half of cake cubes in bottom of 2 to 2 1/2 quart clear glass bowl or dish.
Prepare pudding as directed on package using 2 cups skim milk. Stir in vanilla. Top cake with half of pudding. Arrange half of fruit. Top with whipped topping. Cover; refrigerate until thoroughly chilled.
Just before serving, sprinkle with grated chocolate and sliced almonds. Store any remaining trifle in refrigerator.
* Sprinkle fruits that darken, such as bananas and peaches, with lemon juice before assembling the trifle.