1 Angel Food Cake
2 Containers of Cool Whip, thawed (I use Extra Creamy, but any of them work)
2 Yoplait Lemon Yogurts
4 Tbs Lemon Meringue Pie Filling
1 package each: fresh blueberries, raspberries, strawberries (you can also use blackberries to substitute any of the other berries)
In large bowl, mix cool whip, lemon yogurt, and lemon meringue pie filling. Make sure it is well mixed (will be smooth and fluffy.) Set aside. Cut up angel food cake into bite size pieces. Cut up strawberries.
In large desert dish, put half the bite sized angel food cake on the bottom. On top of the cake, layer half the blueberries, raspberries and strawberries. Then on top of the berries layer half the Cool Whip mixture. Repeat to make one more layer of cake, berries, then cool whip. Garnish with a few berries. Can be served immediately or refrigerated for 1-2 hours prior to serving. Stays good for 1-2 days in the refrigerator.
This is my favorite dessert. It’s not completely unhealthy, plus it has a very light summery taste. Enjoy!