Instructions: Bake & cool cake as directed on package for angel food pan. Remove from pan. Cut cake vertically in half; freeze one half for future use. Tear other half into bite-size pieces. Dont use the dark brown top crust. Set aside.

Pour boiling water on gelatin in bowl. Stir until gelatin is dissolved.

Refrigerate 30-40 minutes or until thickened but not set.

Beat topping mix, milk & vanilla on high speed 3 minutes or until thickened. Stir in gelatin; beat on high speed 2 minutes or until light & fluffy. Fold in yogurt. Gently stir cake pieces into gelatin mixture. Fold in strawberries. Spread in a 9 x 13 pan. Refrigerate at least 2 hours until firm. Refrigerate any remaining cake.

NOTES : You can use frozen fruit but be sure to drain well. If youre not fond of strawberry, just switch the jello, yogurt & fruit to something you like better.

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