Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: prepare cake according to package directions, using three greased and floured 9-in. round cake pans. bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes; remove from pans to wire racks to cool completely. in a mixing bowl, beat cream cheese until fluffy. combine milk and pudding mix; add to cream cheese and mix well. fold in whipped topping and raspberries. place on cake layer on a swervice plate. spread with half of the filling. repeat layers. top with remaining cake; dust with confectioners' sugar. garnish with mint and raspberries of desired. store in refrigerator.

Target recipe: make pudding according to package directions, using skim milk, and set aside. set aside a teaspoon of pudding and a couple of raspberries to be used later as garnish. cut or tear angel food cake into 2 inch chunks. line trifle bowl with 1/3 of the angel food cake, then 1/3 of the pudding. top with 1/3 of remaining raspberries. spoon 1/3 of whipped topping onto raspberries and cake. repeat layers two more times. grate semisweet chocolate into tiny shavings and sprinkle on top of final whipped topping layer. garnish with dollop of pudding and reserved raspberries. refrigerate 4 hours for best flavor.