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1 1/4 cups skim milk
1/2 cup low-fat plain yogurt
1 teaspoon grated orange peel
1 (3.4-ounce) package instant vanilla pudding and pie filling mix
8 cups angel food cake cubes
4 cups fresh fruit , (seedless grapes, halved strawberries, sliced nectarines, mandarin orange segments and/or pineapple tidbits)
1. In medium bowl, combine milk, yogurt and orange peel; blend well. Add pudding mix; beat until well blended. Let stand 5 minutes
2. In large serving bowl, layer half of cake cubes, 1/3 of fruit and half of pudding mixture. Repeat layers. Arrange remaining fruit over top. Cover; refrigerate at least 2 hours or up to 6 hours before serving.
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