Fruit Topped Angel Food Cake Squares

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• 1 ready-made angel food cake, cut into 1-inch cubes
• 1 ½ cups of milk
• 3  (6 ounce) containers of French vanilla yogurt
• 1 can (14 ounce) sweetened condensed milk (not evaporated)
• 1 box (6 serving size) vanilla instant pudding and pie filling mix
• 2 cups quartered fresh strawberries
• 2 cups fresh blueberries
• 2 cups fresh raspberries

1. Spray 13x9 inch glass baking dish with cooking spray. Place cake cubes in a single layer in dish.
2. In medium bowl, mix milk, yogurt, condensed milk and pudding mix with wire whisk until well blended.
3. Pour pudding mixture over cake pieces; spread until cake pieces are completely covered.  Gently tap dish on work surface to remove air bubbles. Cover; refrigerate at least 4 hours or overnight.
4. Just before serving, in another bowl, gently mix all berries. Cut dessert into squares, top with fruit.