1 8oz pkg cream cheese, softened
2 c milk, divided
1 pkg vanilla instant pudding
1 8oz container Cool Whip, thawed
1 20oz can crushed pineapple, undrained
1 12oz pkg frozen raspberries without syrup, thawed
1 8.5oz pkg angel food cake, cut into ¾-inch cubes

Beat cream cheese in large bowl with electric mixer on low speed until smooth. Gradually add ½ cup of the milk, mixing until well blended. Add remaining 1-1/2 cups milk and pudding mix. Beat on low speed 2 minutes or until well blended. Gently stir in whipped topping. In a separate bowl, mix pineapple and raspberries. Arrange 1/3 of the cake cubes in 3-quart serving bowl; cover with layers of 1/3 each of the fruit and pudding mixtures. Repeat all layers 2 more times. Refrigerate until ready to serve.

Makes 12 ¾-cup servings.