Ingredients
1
loaf (1 lb) angel food cake (12x5 inch)
1 1/2
cups milk
3
containers (6 oz each) Yoplait® Original yogurt French vanilla
1
can (14 oz) sweetened condensed milk (not evaporated)
1
box (6-serving size) vanilla instant pudding and pie filling mix
2
cups quartered fresh strawberries
2
cups fresh blueberries
2
cups fresh raspberries
Preparation
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut cake into 1-inch cubes; place in single layer in dish.
In medium bowl, mix milk, yogurt, condensed milk and pudding mix with wire whisk until well blended.
Pour pudding mixture over cake pieces; spread until cake pieces are completely covered. Gently tap dish on work surface to remove air bubbles. Cover; refrigerate at least 4 hours or overnight.
Just before serving, in another medium bowl, gently mix all berries. Cut dessert into squares; top with fruit.
