Pumpkin Mango Mousse Trifle

<b>Ingredients</b><br><br> • 2 Pkg. (1.5 to 2 oz. each) vanilla flavor fat free sugar free instant pudding<br> • 2 ½ Cups cold fat-free milk<br> • 1-15 oz. Can  pumpkin pie mix<br> • 7 oz. Mango pulp, frozen<br> • 1 tsp. Pumpkin pie spice<br> • 1-8 Tub whipped topping, lite<br> • 1 Regular size angel food cake, cubed<br> • 1-8 oz. Bag mango chunks, frozen (thawed slightly)<br> • Fresh  berries<br> • 10 Maria cookies (optional)

<b>Step 1</b> In a blender, mix the first five ingredients until thickened (about 1 minute).

<b>Step 2</b> Pour into a large mixing bowl, fold in whipped topping and refrigerate for one hour.

<b>Step 3</b> After an hour, cube angel food cake and spread half the cubes onto the bottom of trifle bowl.

<b>Step 4</b> Sprinkle with half the mango chunks and half the berries.  Then add half of the pumpkin mango mixture.

<b>Step 5</b> Continue layering with remaining ingredients.

<b>Step 6</b> Sprinkle with crushed Maria cookies and arrange 4 or 5 whole cookies.

<b>Alternate Serving Suggestion 1</b> Arrange using 12 long stemmed glasses.

<b>Alternate Serving Suggestion 2</b> Mousse is also delicious without anything else.