2 3.3-oz. pkgs. instant sugar-free white chocolate pudding
4 c. 1% milk
1 baked angel food cake, torn into bite-size pieces and divided
2 to 4 c. fresh strawberries, hulled, sliced and divided
2 8-oz. containers fat-free frozen whipped topping, thawed
10-oz pkg. coconut macaroon cookies, crushed and divided

Beat dry pudding mix and milk with an electric mixer on low speed for 2 minutes. Chill for a few minutes, until thickened. In a large trifle bowl, layer half each of cake pieces, pudding and strawberries, one container whipped topping and half of crushed cookies. Repeat layers, ending with cookies. Cover and chill until serving time. Makes 8 to 10 servings.