package (4-serving-size) sugar-free instant vanilla pudding and pie filling
4
ounces reduced-fat cream cheese, softened
12
to 16 whole ladyfingers
2
tablespoons cream sherry (optional)
2
cups fresh or frozen raspberries
1/2
cup thawed frozen fat-free nondairy whipped topping
1. Whisk together milk and pudding mix in large bowl. Beat in cream cheese with electric mixer at medium speed until smooth; set aside.
2. Place half the ladyfingers on bottom of 8- to 10-inch glass serving dish. Top with 1 tablespoon sherry. Spread half the pudding mixture over ladyfingers. Arrange raspberries over pudding, reserving a few for garnish. Repeat layers with remaining ingredients.
3. Top with whipped topping. Refrigerate 1 hour. Garnish with reserved raspberries just before serving.
Fruited Trifle
