Ingredients

• 2 (6 ounce) containers raspberry nonfat yogurt
• 2 (3.25 ounce) cups Snack Pack® 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 fresh berries (such as blueberries, raspberries and blackberries)

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Instructions

1. Stir together yogurt and pudding in medium bowl until blended. Fold in Reddi-wip.
2. Place about 8 cake pieces each in 8 small jars or glasses. Top each with 2 tablespoons pudding mixture and 6 berries. Repeat cake and pudding mixture layers. Cover; refrigerate at least 2 hours.
3. Top with additional Reddi-wip and remaining berries just before serving.