Sprinkle gelatine over milk in saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly. Pour into separate medium bowl; cool slightly.
Add yogurt and Cool Whip to gelatine mixture; stir with whisk until blended.
Place cake cubes in 2-L bowl; top with strawberries and Cool Whip mixture.
Refrigerate 30 min.
Kraft Kitchen Tips!
Substitute raspberries for the sliced strawberries.
Prepare dessert in 8 individual dessert dishes instead of the 2-L bowl.
Calories From Fat
% Daily Value
Fat 3 g
Saturated fat 2 g
Cholesterol 5 mg
Sodium 110 mg
Carbohydrate 25 g
Fibre 1 g
Sugars 21 g
Protein 4 g
8 servings, 2/3 cup (150 mL) 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.