Instructions: Tear cake into about 3/4-inch pieces. Layer half each of the cake pieces, yogurt, whipped topping, strawberries and kiwifruit in 2-quart serving bowl; repeat. Sprinkle with almonds. Cover and refrigerate at least 2 hours until firm. Garnish with whole strawberries if desired. 12 to 15 servings.

*To toast almonds, cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

DV iron.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.