1. Beat cream cheese in a large bowl using an electric mixer.
2. Slowly add milk, 1/2 cupful at a time and mixing well.
3. Add pudding mix and mix well.
4. Gently stir in whipped topping and then fold in fruit.
5. Arrange 1/3 of the angel cake slices into a serving bowl.
6. Top with 1/3 of the pudding and then 1/3 of the fruit mixture, repeat layers two more times.
7. Refrigerate until set (about 30 minutes) and serve.
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