1 angel food cake (purchased or homemade)
2 (3 1/2 ounce) boxes fat-free chocolate pudding
4 cups skim milk
2 cups fresh raspberries
1 (12 ounce) container fat-free whipped topping
1-ounce semisweet baking chocolate
1. Make pudding according to package directions, using skim milk, and set aside. Set aside a teaspoon of pudding and a couple of raspberries to be used later as garnish.
2. Cut or tear angel food cake into 2-inch chunks. Line trifle bowl with 1/3 of the angel food cake, then 1/3 of the pudding. Top with 1/3 of remaining raspberries. Spoon 1/3 of whipped topping onto raspberries and cake.
3. Repeat layers two more times.
4. Grate semisweet chocolate into tiny shavings and sprinkle on top of final whipped topping layer. Garnish with dollop of pudding and reserved raspberries. Refrigerate 4 hours for best flavor.