Whisk together one package of instant sugar-free vanilla pudding with 1½ cups of milk in a medium bowl for about 2 minutes.

In another bowl, combine 8 oz of cream cheese, 1 cup of vanilla yogurt, and ½ cup of sour cream, blending until smooth. Fold in the pudding and 1½ cups of whipped cream.

In a trifle bowl, layer one-third of angel food cake cubes and one-third of the creamy filling, top with half of the whipped topping and one-third of fresh berries.

Repeat by layering more angel food cake, another third of the filling, and remaining whipped topping, then top with another one-third of berries.

Finish with the last layer of cake cubes, adding the remaining creamy filling on top, and decorate with the final third of fresh berries.

Cover with plastic wrap and refrigerate for at least 2 hours or ideally overnight.