4 oz cream cheese, softened
1 cup lemon yogurt
2 cups milk
1 (3.4 oz) pkg instant lemon pudding
2 tsp grated lemon peel
2 1/2 cups sliced fresh strawberries, divided
1 tbs white grape juice OR water
1 prepared angel food cake (10″)

in a mixing bowl, beat cream cheese and yogurt. add the milk, pudding mix and lemon peel; beat until smooth. in a blender, process 1/2 cup strawberries and grape juice until smooth. tear cake into 1″ cubes; place 1/3 in a trifle bowl or 3 qt serving bowl. top with 1/3 of the pudding mixture and 1/2 of the remaining strawberries. drizzle with 1/2 of the strawberry sauce. repeat. top with remaining cake and pudding mixture. cover and refrigerate for at least two hours.

14 servings