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Heavenly Strawberry Trifle Recipe

Ingredients
  • 8 cups cubed (1 inch) angel food cake 10 ounce)
  • 1 1/3 cups Colombo® Fat Free or Low Fat strawberry or vanilla yogurt (from 2 lb container)
  • 2 cups frozen (thawed) reduced-fat or fat-free whipped topping
  • 1 pint strawberries, sliced, (reserve 1 whole strawberry for garnish, if desired)
  • 3 kiwifruit, peeled and sliced
  • 1/4 cup slivered almonds, toasted*, if desired
Directions
1. In 2-quart serving bowl, layer half each of the cake pieces, yogurt, whipped topping, strawberries and kiwifruit; repeat layers.

2. Sprinkle with almonds. Garnish with 1 whole strawberry.

3. Refrigerate at least 2 hours until firm. Cover; refrigerate any remaining trifle.

*To toast almonds, cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

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