3 cups cold milk
2 1-ounce packages instant sugar-free white chocolate pudding mix

1 pint (2 cups) heavy whipping cream
1 teaspoon pure vanilla
1/3 cup sugar (or use sugar substitute if desired)

1 prepared angel food cake (14 ounces), cut into 1-inch cubes
     (see note below)

1 cup peach jam (buy the kind that has only natural ingredients!)
3 cups sliced fresh strawberries plus some for garnish

5 ounces Baker's White Chocolate, finely chopped
      (reserve one ounce to chop or shave for garnish)
 

In a mixing bowl, combine milk with the pudding mix. I use a whisk to gently mix together for about thirty seconds and then set it aside to thicken. Whip the cream with the vanilla and sugar until peaks form; set aside. Prepare the angel food cake and the strawberries so that all of your ingredients are ready to assemble.

Place one-third of the angel food cake cubes in a trifle bowl or a 3.5-quart clear glass serving bowl. Dollop spoonfuls of the peach jam over the top, using one-third of the jam, and then top with 1 cup of the fruit.

Spread fruit with one-third of the pudding, one-third of the chopped white chocolate, and then one-third of the whipped cream. Repeat layers until ingredients are gone, topping the whole thing off with more sliced strawberries and shavings or small chunks of white chocolate.

Serves approximate 12-14.

Notes: Use other fruit if you wish - blueberries, raspberries, kiwi, etc. - you can also use fresh sliced peaches in place of the peach jam, or use another fruit jam. In place of the angel food cake, you can also use Sara Lee pound cake (or your own homemade recipe if you prefer) or ladyfingers. If you're avoiding sugar, substitute Cool Whip instead of whipped cream (eliminate the heavy cream, vanilla and sugar).

For a twist on presentation, layer the ingredients in tall wine glasses. Garnish with shaved white chocolate.