Prepare pudding following package directions, using 2 cups low-fat milk. Chill until ready to use for assembly.
Beat the rest of the milk with cream cheese until smooth. Chill until ready to use for assembly.
Sprinkle berries with sugar and reserve.
Beat cream with cold beaters until stiff peaks are made. Chill until ready to use for assembly.
Spoon half the berries into a trifle bowl or clear bowl. Arrange half the angel food cake slices on top of the berries overlapping slightly.
Combine pudding and cream cheese mixture and gently fold in whipped cream. Spoon 2 cups pudding mixture over cake and top with 1/4 cup almonds. Lay the rest of the cake on top and layer with the rest of the berries. Spoon the rest of the pudding mixture over the berries and top with the rest of the almonds. Chill for at least 1 hour or up to 8 hours.