Punch Bowl Cake

1. 1

   Combine cream cheese and powdered sugar, stir in the yogurt, then fold in the topping.

2. 2

   Break the angel food cake into medium-size pieces.

3. 3

   Add to the creamy mixture and toss lightly.

4. 4

   Pour into a glass bowl and refrigerate.

5. 5

   Glaze: Combine, in a small saucepan, the cornstarch and fruit juice.

6. 6

   Stir until dissolved.

7. 7

   Over medium-high heat, bring to a boil, stirring constantly, until thickened.

8. 8

   Cool slightly, then combine with prepared fruit.

9. 9

   Spread over the cake mixture and refrigerate for several hours.

10. 10

    Fruit options, sliced strawberries, peeled and sliced peaches, sliced nectarines, raspberries or blueberries.

* Per serving · 4 servings · Values may vary.