1 pkg. Betty Crocker white angel food cake mix
1 (3 1/2 oz.) pkg. vanilla or lemon instant pudding & pie filling
2 c. skim milk
1 (8 oz.) container LaCreme whipped topping, thawed
1 pt. strawberries, cut in halves or fourths
1 kiwi fruit, peeled

Bake and cool cake as directed on package. Trim brown crust from cake and discard. Tear cake into 1 inch pieces. Prepare pudding and pie filling as directed on package for pudding except use skim milk. Fold in 2 cups whipped topping (reserve remaining whipped topping for garnish).

Place 1/3 of cake pieces in 3 quart glass serving bowl. Top with 1/3 of pudding mixture, 1/2 of the strawberries, 1/3 of cake pieces and 1/3 of the pudding mixture. Slice kiwi fruit; cut each sliced into halves. Place slices against side of bowl. Top with remaining cake pieces, pudding mixture and strawberries.

Refrigerate until chilled at least 4 hours. Garnish with remaining whipped topping. Refrigerate any remaining dessert. Makes 12 servings.