INGREDIENTS

Serves 12

10 oz angel food cake found at your Pathmark bakery
2 – 3.4 oz packages vanilla, fat-free instant pudding mix
2 C Pathmark skim milk
2 C sliced fresh strawberries
2 C fresh raspberries
2 C fresh blueberries
12 oz Pathmark light whipped topping
Cut cake into bite-size pieces.

Beat pudding with milk in a medium-size bowl. Fold 2 cups of the whipped topping into the pudding.

Wash and dry all fruit; reserve 1/4 cup of each of the berries for topping.

Alternate layers of cake, pudding mixture and berries in a clear glass bowl. Top with whipped topping and reserved berries. Cover with plastic wrap and refrigerate until serving.

Tips & Timesavers...

• To save time and effort, use an egg slicer to slice the strawberries.

• Substitute the pudding and milk for a 32 oz tub of Pathmark vanilla yogurt.

• Use a serrated bread knife to cut the angel food cake so as not to squish the cake out of shape.