Punch Bowl Pudding Cake - cooking recipe

Ingredients

1 angel food cake
1 large box instant sugar-free vanilla pudding
1 pt. vanilla low-fat frozen yogurt
1 (8 oz.) carton lite Cool Whip
1 Tbsp. vanilla
1 large box strawberry Jell-O
15 oz. pkg. frozen strawberries

Preparation

Pull apart cake into bite-size pieces.
Place in a large glass bowl.
Mix together yogurt, Cool Whip and box of pudding.
Pour this mixture over cake and toss until cake is covered good.
Mix the Jell-O with 2 cups of boiling water (not cold water).
Add strawberries while still frozen.
Stir until berries are thawed. Pour over pudding mixture.
Refrigerate overnight (or can be done early morning for evening meal).