Let’s break down the process into easy-to-follow steps.

Step 1: Prepare Pudding Mixture. In a large bowl, beat the fat-free cream cheese and fat-free vanilla yogurt until smooth. Add the fat-free milk, instant lemon pudding mix, and grated lemon zest; beat on low speed until thickened.

Step 2: Fold in Whipped Cream. Fold in the whipped cream (if you’re making homemade whipped cream, whip it to soft peaks before folding it in).

Step 3: Make Strawberry Sauce. In a blender, process ½ cup of the sliced strawberries and the white grape juice (or water) until blended.

Step 4: Assemble Trifle. Cut the angel food cake into 1-inch cubes. Place half of the cake cubes in the bottom of a 3-qt. glass bowl. Arrange a third of the remaining sliced strawberries around the side of the bowl and over the cake. Top with half of the pudding mixture. Drizzle with half of the strawberry sauce.

Step 5: Repeat Layers. Repeat the layers once more: cake cubes, then pudding mixture.

Step 6: Top with Remaining Berries. Top with the remaining sliced strawberries.

Step 7: Chill. Cover and refrigerate for at least 2 hours. This allows the flavors to meld and the cake to soften slightly.

Step 8: Garnish and Serve (Optional). If desired, top with additional sweetened whipped cream just before serving.

These are easy instructions.