Berry Trifle Cake

Anonymous August 28 2005

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.