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 cups 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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