Berry Trifle Cake
 
1   9 1/2 inch) tart-shape sponge cake
1/2 cup  berry or orange juice
1/4   8 ounce) container frozen whipped dessert
  topping, thawed.
1   6 ounce) carton berry-flavor yogurt
2 cup  raspberries, strawberries, blackberries,
  and blueberries.
 
place cake on a serving platter; sprinkle with juice. set aside. stir 
together whipped topping and yogurt in a small mixing bowl, spread on 
cake. cover and chill for up to 2 hours. to serve, arrange berries on the 
cake. cut into wedges. makes 8 servings. 
 
recipe submitted by june 
 
 
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(ID: 1514) Mirror: rec.food.recipes: Sun, Aug 28, 2005


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