Strawberry Raspberry Trifle
STRAWBERRY- RASPBERRY-CAKE-WHIP TOPPING
1 prepared angel food cake (14 ounces), cut into 1-inch cubes.
3 cups of sliced fresh strawberries
3 cups fresh raspberry yogurt
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed.
3 whole strawberries, quartered
Place a third of the cake cubes in a trifle bowl or 3-1/2-qt. glass serving bowl. Top with a third of the yogurt-1 cup sliced strawberries-a third of the whipped topping. Layer with a third of the cake-1 cup strawberries and a third of the whipped topping.
Top with remaining cake-strawberries-yogurt-whipped topping. Garnish with quartered strawberries. Serve immediately or cover and chill until serving.