Monday, May 11, 2009

Mother's Day Dessert

We had this at Grandma's yesterday, and it seemed to be a hit!Fruit-Topped Angel Food Cake Squares

1 loaf angel food cake (12x5 inch)
1 1/2 c. milk
3 (6 oz.) containers French Vanilla yogurt
1 can (14. oz) sweetened condensed milk
1 box (6 serving size) vanilla instant pudding
2 c. quartered fresh strawberries
2 c. fresh raspberries
2 c. fresh blueberries

Spray a 13x9 inch pan with cooking spray. Cut cake into 1 inch cubes; place in single layer in dish. In a medium bowl, mix milk, condensed milk, yogurt and pudding mix with wire wisk until well blended. Pour pudding over cake pieces; spread until cake is completely covered. Gently tap dish on work surface to remove air bubbles. Cover; refrigerate at least 4 hours or overnight. Just before serving, gentle mix all berries. Cut dessert in squares and top with fruit.

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