Eat cake and wear your bikini too with this dessert

Raspberry Lemon Trifle

1 pkg prepared fat free sugar free lemon pudding
1 8oz tub whipped dessert topping
1 13oz angel food cake cut into ½" cubes
2 cups fresh raspberries
1 1/2 cups fresh blackberries
½ cup sliced almonds

Layer bottom of glass dish with 1/3 the angel food cake.
Then place 1/3 the pudding on top.
Then 1 cup raspberries.
Then ¼ cup sliced almonds.
Layer with other 1/3 angel food cake.
Then 1/3 the pudding.
Then 1 cup blackberries.
Layer 1/3 angel food cake.
Then rest of pudding.
Then 1 cup raspberries with ½ cup blackberries and remaining almonds. 
Garnish with fresh mint leaves.

Recipe courtesy chef and registered dietician Michelle Dudash.