1 1/2 c. cold 2% low fat milk
1 (4 serving size) pkg. Jello chocolate flavor
Sugar free instant pudding and pie filling
3 1/4 c. (8 oz.) Cool Whip lite whipped topping, thawed, divided
1/4 c. low sugar strawberry spread
1 (10 oz.) pkg. Entenmann's Fat Free Golden Loaf cat, cut into 12 slices
1 c. raspberries
2 c. sliced strawberries

Pour milk into large mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Gently stir in 1 cup of the whipped topping.

Spread strawberry spread evenly over half of the cake slices. Top with the remaining cake slices; cut into 1/2 inch cubes. Place half of the cake cubes in large serving bowl; cover with half of the combined fruit.

Top with 1 cup of the whipped topping and the pudding. Layer with the remaining cake cubes, fruit and whipped topping. Garnish if desired. Refrigerate until ready to serve. Makes 12 servings.