1-Prepare the pudding: Prepare the pudding by whisking the vanilla instant pudding mix with 2 cups of cold milk for 2 minutes, then refrigerate for 5 minutes to set.

2-Mix the cream cheese mixture: In a separate bowl, mix 8 ounces of Neufchatel cheese, cream cheese, or Mascarpone cheese with 1/2 cup granulated white sugar, 1 teaspoon vanilla extract, and 1 tablespoon fresh lemon juice until well combined.

3-Layer the base: In a trifle dish or large glass bowl, arrange half of the 10 ounces of angel food cake cubes evenly on the bottom.

4-Add berries layer: Layer about one-third of the mixed berries (from 2 pounds strawberries, 6 ounces blackberries, and 6 ounces raspberries) in an even layer over the cake.

5-Spread cream cheese mixture: Spread half of the cream cheese mixture over the berries.

6-Add pudding layer: Evenly spread half of the prepared pudding over the cream cheese layer.

7-Repeat layering: Repeat the layering steps once more: add the remaining half of the angel food cake cubes, another one-third of the mixed berries, the remaining cream cheese mixture, and the remaining pudding.

8-Top with whipped topping: Top the final layer of berries with 8 ounces of whipped topping or 1 cup heavy cream whipped to medium soft peaks, forming a decorative pillow.

9-Garnish: Garnish with the remaining berries and optional fresh mint leaves.

10-Serve: Serve in individual parfait glasses if desired.

First Step: Gather all ingredients and prepare the berries by washing and slicing the strawberries. Drain excess juice to prevent sogginess.

Second Step: Cut the sponge cake into bite-sized cubes to ensure even layering and absorption of flavors.

Third Step: In a large glass bowl or individual serving dishes, start layering with a base of cake pieces.

Fourth Step: Spread a layer of the prepared mixture evenly for the best texture.

Fifth Step: Add berries and repeat until complete, then chill for at least 2 hours.