Fruit-Filled Layered Angel Cake

1 pkg. Betty Crocker white angel food cake mix
1 (3 1/2 oz.) pkg. vanilla or lemon instant pudding & pie filling
2 c. skim milk
1 (8 oz.) container La Creme whipped topping, thawed
1 pt. strawberries, cut into halves or fourths
1 kiwi fruit, peeled

Bake and cool cake as directed on package. Trim brown crust from cake and discard. Tear cake into about 1" pieces. Prepare pudding and pie filling as directed on package for pudding except use skim milk. Fold in 2 cups whipped topping (reserve remaining whipped topping for garnish).

Place 1/3 of the cake pieces in 3 quart glass serving bowl (makes it prettier). Top with 1/3 of the pudding mixture, 1/2 of the strawberries, 1/3 of the cake pieces and 1/3 of the pudding mixture. Slice kiwi fruit; cut each slice into halves. Place slices against side of bowl. Top with remaining cake pieces, pudding mixtures and strawberries. Refrigerate until chilled, at least 4 hours. Garnish with remaining whipped topping. Refrigerate any remaining dessert. 12 servings.