Blueberry Cheesecake Trifle - cooking recipe

Ingredients

1 pint freshly washed blueberries (fresh is better than frozen, texture-wise)
2 (8 ounce) packages neufchatel cheese (low-fat cream cheese)
1 (1/3 ounce) package sugar-free lemon gelatin
2 (8 ounce) containers Cool Whip Lite
8 ounces angel food cake, cubed (1/2 of a round cake or a whole loaf-shaped)

Preparation

Beat together the 2 pkgs of nuefchatel cheese and the lemon jello.
Lightly beat in 1 container of CoolWhip.
Layer 1/2 of the angel food cake cubes on the bottom of a trifle bowl.
Top with 1/2 the cream cheese mixture, 1/2 the blueberries, and 1/2 of the CoolWhip.
Repeat, reserving a few blueberries for garnishing on the top.
Trifles are a great make-ahead dessert.
This is best if it gets to sit for a few hours.