Berry Angel Delight

By brandyc

Ingredients

• 1 cup whipping (heavy) cream
• 2 tablespoons sugar
• 2 cups Yoplait® Thick & Creamy vanilla yogurt (from three 6-ounce containers)
• 1 round angel food cake (8 inches in diameter), cut into 1-inch pieces
• 1 cup fresh blueberries
• 1 cup quartered fresh strawberries
• 1 cup fresh raspberries

Details

Servings 10

Preparation

Step 1

In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff peaks form. Gently stir in yogurt.

Place cake pieces in large bowl; gently stir in yogurt mixture. In medium bowl, gently mix berries.

Spoon half of the cake mixture into 9-inch springform pan; press firmly in pan with rubber spatula. Top with half of the berries. Repeat with remaining cake mixture; press with spatula. Top with berries. Cover and refrigerate at least 4 hours or overnight.

Run metal spatula carefully along side of dessert to loosen; remove side of pan. Cut dessert into wedges.