Fruit-Topped Angel Food Cake Squares


  • 1 loaf (1 lb) angel food cake (12x5 inch)
  • 1 1/2 cups milk
  • 3 containers (6 oz each) Yoplait® Original 99% Fat Free French vanilla yogurt
  • 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


1_ Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut cake into 1-inch cubes; place in single layer in dish.

2_ In medium bowl, mix milk, yogurt, condensed milk and pudding mix with wire whisk until well blended.

3_ 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.

4_ Just before serving, in another medium bowl, gently mix all berries. Cut dessert into squares; top with fruit.