• 1 (8 ounce) package LIGHT Cream Cheese, softened
  • 3 cups cold skim milk
  • 2 (3.4 ounce) packages Sugar Free Vanilla Flavor Instant Pudding
  • 1 (8 ounce) tub Fat Free Whipped Topping, thawed, divided
  • 48 Light Nilla Wafers
  • 1/2 cup brewed strong coffee, cooled
  • 2 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, coarsely grated
  • 1 cup fresh raspberries

I love making this dish for any occasion, especially the holidays because of the lovely red raspberries. My friend Jamie first introduced me to this recipe & I fell in love with how tasty it is, not to mention you can make it healthy too!

If you have a smaller trifle dish, this would fill it to the rim which would make an even prettier display. Or you can double the recipe for a standard size trifle dish.

This is a must try!

Easy. Lovely. Healthy. Delicious.

  1. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk and dry pudding mixes. Gently stir in 2 cups whipped topping.
  2. Line bottom and side of 2-1/2-qt. trifle bowl with half the wafers; drizzle with half the coffee.
  3.  Top with half the pudding mixture and chocolate. Repeat layers.
  4. Top with remaining whipped topping and raspberries. Refrigerate several hours. Voila!