Cut cake vertically into halves. Freeze 1/2 of cake
for future use (such as dipping in hot chocolate fudge
sauce), tear other half into 3/4" pieces. Prepare
topping mix as directed on package using skim milk.
Layer half the cake pieces, yogurt, whipped topping,
strawberries, and kiwi in a 2 qt serving bowl. Repeat
layers and sprinkle with almonds. Garnish with whole
strawberries if desired. Refrigerate at least two
hours.
Serves 12 (little, tiny, miserly servings, not the
kind real people eat) Serves 6 real people
