Lemon Raspberry Trifle
Courtesy of Sara Lee Bakery

1 (10.75 oz.) frozen pound cake, thawed
2 (8 oz.) containers lemon yogurt
1 (8 oz.) container frozen whipped topping, thawed
1/4 cup orange juice
3 cups frozen raspberries, thawed

Cut pound cake into 1/2 inch cubes. In the medium bowl, combine yogurt and whipped topping; mix well. Place one third of the pound cake in bottom of 2 1/2 quart glass bowl. Sprinkle with 1/3 of the orange juice. Top with one third of the raspberries and 1/3 of the yogurt mixture. Repeat for a total of 3 layers.

Servings: 8

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