Red, White, and Blueberry Trifle

Ingredients:
10 oz angel food cake, cut into 1 inch cubes
2 pints strawberries, sliced
2 pints blueberries
for cream filling:
6 Tb fat free sweetened condensed milk
1 1/2 cups cold water (I used milk)
1 pkg sugar free white chocolate pudding mix
12 oz fat-free frozen whipped topping

Directions:
Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping.
Arrange half of the cake in the bottom of a 14 cup trifle dish. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least 1 hour.

Layered Summer Fruits with Creamy Lime Dressing

Ingredients:
3 cups cut up cantaloupe
1 quart strawberries, quartered
2 ripe medium mangoes, seed removed, peeled and cut up
2 cups blueberries
2 cups cut up honeydew melon


Dressing:
1 pkg cream cheese, softened
1/2 cup frozen limeade concentrate, thawed
1/4 cup powdered sugar
1 cup whipping cream whipped (I used cool whip when the whipping cream I had was unusable)



Directions:
For dressing: beat cream cheese, limeade concentrate and powdered sugar with electric mixer on med-high speed about 3 minutes until smooth. Fold in whipped cream. Set aside.

In trifle bowl layer cantaloupe and strawberries. Spread half the cream cheese mixture over the strawberries. Layer mangoes, blueberries and honeydew over cream cheese mixture. Spread remaining cream cheese mixture on top. Serve immediately or cover and refrigerate up to 2 hours before serving.