Fruit-Topped Angel Food Cake Squares

Name: Fruit-Topped Angel Food Cake Squares
Prep time: 30 min
Total time: 4 h 30 min
Yield: 12
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

(9)

0 Questions

Write a Review
Ask a Question

Pillsbury Kitchens

Updated Feb 11, 2016

Fruit-Topped Angel Food Cake Squares

(9)

0 Questions

Write a Review
Ask a Question

Prep Time 30 min
Total 4 hr 30 min
Ingredients 8
Servings 12

Pin
Keep Screen On

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

Instructions

Step
1

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut cake into 1-inch cubes; place in single layer in dish.
Step
2

In medium bowl, mix milk, yogurt, condensed milk and pudding mix with wire whisk until well blended.
Step
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.
Step
4

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