Angel Food Cake With Lemon Cream And Berries (incomplete directions)
|Angel food cake mix/15- to 16-ounce purchased angel food cake||16 Ounce (1 Package)|
|Lemon fat free yogurt||16 Ounce (2 Cartons, 8 Ounce Each)|
|Sugar free instant vanilla pudding mix||3 1⁄2 Ounce (1 Package, 4 Serving Size)|
|Frozen light whipped dessert topping||8 Ounce, thawed (1 Container)|
|Strawberries/Raspberries, and/or blueberries||1⁄2 Cup (8 tbs)|
Prepare cake mix, if using, and bake cake in a 10-inch tube pan or a 13x9x2-inch baking pan according to package directions.
Cool cake completely according to package directions.
For lemon cream, in a medium bowl stir together yogurt and one-fourth of the pudding mix until smooth.
Gradually add remaining pudding mix to yogurt, stirring until smooth after each addition.
Fold in the whipped topping.