Rainbow Frozen Dessert recipe

1 pound cake, fat free
1/2 c. jujubes, multicolored

Filling:
1-1/2 c. strawberry yogurt, nonfat
1 container thawed whipped topping, light
1 c. jujubes, multicolored and chopped
additional jujubes for garnish

Using a small knife, cut cake the long way into half inch slices.
Set aside.
Line a 9 x 5 loaf pan with plastic wrap.
To prepare filling, in a large bowl, combine yogurt, whipped topping and chopped jujubes.
Mix well.
Spoon half of filling over bottom and up sides of pan.
Top with a cake slice, cutting the edge to fit tightly into pan.
Top with remaining filling and cake slices.
cover and freeze until firm; about 4 hours or overnight.
Invert loaf onto a serving platter.
Remove plastic wrap, garnish and serve.
Makes 12 slices.