Make
pudding with skim or 1% milk according to package directions.
Let cool.
Combine
cooled pudding with vanilla yogurt and add vanilla. Mix
together.
Slice
angel food cake. Cover bottom of straight-sided glass bowl
with cake. Cover with 1 bag of fruit. Sprinkle with 2 packages
Equal. Spoon pudding/yogurt mixture over fruit. Repeat with
more layers as above until bowl is almost full. Arrange
some of the frozen fruit on top with cool whip or use seasonal
fresh fruit.
Refrigerate
until ready to serve. Can be made 24 hours in advance.
Leftovers
are great for breakfast!
