- 2 (6 ounce) containers fat free raspberry yogurt
- 2 containers (4 oz each) Swiss Miss Refrigerated Vanilla Pudding
- 1 1/2 cups Reddi-wip Fat Free Dairy Whipped Topping
- 1 (9 inch) prepared angel food cake, cut into 1-inch pieces
- 4 cups assorted berries (such as sliced strawberries, blueberries, raspberries or blackberries)
- 2 tablespoons sliced almonds, toasted (optional)
- Combine yogurt and pudding in medium bowl until blended. Fold in Reddi-wip.
- Layer half of the cake pieces in a 2-quart straight-sided serving bowl. Top with half of the pudding mixture and half of the berries; repeat layers. Cover; refrigerate at least 2 hours.
- Serve with additional Reddi-wip and almonds, if desired.