Chocolate and Fresh Fruit Trifle

Chocolate and Fresh Fruit Trifle
1 angel food cake or 9-inch long cake
3 ½ oz. package instant chocolate fudge pudding mix
2 c. skim milk
1 t. vanilla
2 c. assorted sliced fresh fruit: bananas, nectarines, peaches, pineapple, strawberries,
Raspberries, or other choices
1 c. light whipped topping
1 T. grated chocolate
1 T. sliced almonds

Cut cake in ¾ inch cubes. Place half the cubes in the bottom of a large clear glass bowl. Prepare pudding as directed on package, using 2 cups of skim milk. Stir in vanilla. Spoon half of pudding on top of cake cubes; arrange half of fruit on top of pudding. Repeat layers, ending with fruit. Top with whipped topping. Cover and refrigerate until thoroughly chilled, at least 1 hour. Just before serving, top with grated chocolate and slivered almonds. Makes 16 servings.

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