Place cake cubes in 2-qt. glass bowl or eight individual dessert dishes; set aside. Toss strawberries with sugar in separate bowl; set aside.
Sprinkle gelatine over milk in saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly. Remove from heat; pour into medium bowl. Cool slightly.
Add yogurt and whipped topping to gelatine mixture; stir with wire whisk until well blended. Spoon strawberries over cake cubes; top with the whipped topping mixture. Refrigerate at least 30 min. Store leftover dessert in refrigerator.
Substitute raspberries for the sliced strawberries.
Calories From Fat
% Daily Value*
Total Fat 1g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, about 2/3 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.