First, in your large bowl, beat the softened cream cheese and vanilla yogurt together until smooth and creamy. This creates the base for your pudding mixture. Use a whisk or an electric mixer.

Add the milk, instant lemon pudding mix, and lemon zest to the cream cheese mixture. Beat until everything is well combined and the mixture is smooth and thick. This should only take a minute or two.

In your blender, combine 1/2 cup of the sliced strawberries and the white grape juice (or water). Blend until completely smooth, creating a vibrant strawberry sauce. This adds an extra layer of strawberry flavor.

Cut the angel food cake into 1-inch cubes. This creates the light, airy base for the trifle layers. A serrated knife works best for this.

Now, it’s time to assemble the trifle! Place a third of the cake cubes in the bottom of your trifle bowl or serving bowl. Evenly distribute them.

Top the cake layer with a third of the pudding mixture, spreading it evenly. Then, add half of the remaining sliced strawberries (1 cup) in an even layer. Create beautiful layers.

Drizzle half of the strawberry sauce over the strawberries. This adds moisture and intense strawberry flavor. Be generous.

Repeat these layers: another third of the cake cubes, another third of the pudding mixture, the remaining sliced strawberries, and the remaining strawberry sauce. Build that beautiful trifle.

Finally, top with the remaining cake cubes and the remaining pudding mixture. Spread the pudding evenly to create a smooth top layer. Almost done!

If desired, garnish with whipped topping and additional fresh strawberries. This adds a decorative touch and extra sweetness. Make it pretty!

Cover the trifle with plastic wrap and refrigerate for at least 2 hours, or preferably longer. This allows the flavors to meld and the cake to soften slightly. Patience is a virtue