Fruity Angel Dessert recipe

1 (18.25 ounce) box white angel food cake mix
1 small box vanilla or lemon instant pudding
2 cups skim milk
1 (8 ounce) container whipped topping with
    real cream, thawed
1 pint strawberries, cut into halves or fourths
1 kiwi fruit, peeled

Bake and cool cake as directed on package. Trim brown crust and discard. Tear cake into about 1-inch pieces.

Prepare pudding and pie filling as directed on package for pudding except use skim milk. Fold in 2 cups whipped topping. Place 1/3 of cake pieces in 3-quart glass serving bowl. Top with 1/3 of pudding mixture, 1/2 strawberries, 1/3 of cake pieces and 1/3 of pudding mixture.

Slice kiwi fruit. Cut each slice in half. Place slices against side of bowl. Top with remaining cake pieces, pudding mixture and strawberries. Refrigerate at least 4 hours until chilled.

Garnish with remaining whipped topping.

Makes 12 servings.