Instructions: Combine strawberries, raspberries and sugar in a medium bowl; stir to mix well. Set mixture aside for 20 minutes to let juices develop. Prepare pudding with skim milk according to package directions. Set aside. (If using regular pudding, let chill for 1 to 2 hours before proceeding with recipe.) Spread one side of each cake slice with thin layer of jam. Arrange half slices over bottom of 3-quart trifle bowl or other decorative glass bowl. Top first with half of fruit and then with half of pudding. Repeat layers. To make topping, place whipped topping in a small bowl and fold yogurt into topping. Swirl mixture over top of trifle, cover and chill for at least 2 hours before serving.

Makes 10 servings.

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