Red, white, and blue trifle

4 1/2 cups fresh strawberries, hulled and sliced
1 4-serving-size package vanilla instant pudding and pie filling mix
2 cups milk
1 8-ounce package cream cheese, softened
1 5 to 6-ounce carton vanilla-flavored Greek yogurt
1 8-ounce container frozen non-dairy whipped dessert topping, thawed
1 10 to 12-ounce purchased angel food cake, cut into 1-inch cubes
1 1/2 cups fresh blueberries

1. If desired, cut half of the strawberry slices into star shapes using a 1-inch star-shaped cutter; set aside. Prepare pudding mix according to package directions using the 2 cups milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth. Beat in pudding. Fold in whipped topping.
2. To assemble, spoon one-third of the cake cubes into a 2 1/2- to 3-quart trifle dish or clear glass bowl. Top with one-third of the pudding mixture. Arrange some of the star-shaped strawberries against the sides of the dish on top of the pudding mixture in dish, making a circle of star-shaped berries. Fill in the center with some of the uncut sliced strawberries. Top with a layer of one-third of the blueberries. Repeat layers. Top with remaining cake and pudding mixture. Arrange remaining blueberries in a 3 1/2-inch rectangle in one corner of the top. Arrange remaining strawberry stars in rows, resembling stripes on a flag.
3. Cover and chill up to 24 hours.

Number of Servings: 12
Nutrition Facts (per serving): 260 cal., 10 g Fat, total (7 g sat. fat), 23 mg chol., 37 g carb., 338 mg sodium, 2 g fiber, 28 g sugar, 6 g pro.