1 package of pound cake (or angle food cake works too)
2 (8 oz) containers of Noosa Lemon Yogurt
1 (16 oz) containers of frozen whip cream
2-3 pints of favorite berries
For presentation, a trifle bowl works best.
Dice the cake into about 1 inch cubes.
Dice strawberries into similar size.
Mix the Noosa yogurt with about 2/3 of the whip cream, set the rest aside.
Start with layer of cake, then a layer of berries, and then a layer of yogurt mixture
Repeat with a second layer and then start the third layer, but top the final layer with the remaining whipped cream that is not flavored. I like the top layer to be a little lighter, that is why I don't mix it all with the yogurt.