Have ready 4 tall, narrow 8-oz goblets or parfait glasses.
Mix sugar and allspice in a cup. Coat a nonstick skillet with nonstick spray; heat over medium heat. Add cake slices; toast 2 minutes each side or until golden brown. Remove to a cutting board; sprinkle both sides with sugar mixture. Cool; cut cake in 1/2-in. cubes.
Put yogurt and pudding in a bowl; fold together until blended. Spoon 2 Tbsp into each glass. Top with an even layer of papaya. Spoon on another 2 Tbsp pudding. Add a cake layer, then the kiwi. Spoon on remaining pudding; top with the mango. Cover and refrigerate up to 6 hours.
Planning Tip: Can be made up to 6 hours ahead. Cover airtight and refrigerate.
Calories 260 Fat 2g Saturated fat 1g Cholesterol 8mg
Sodium 232mg Carbohydrate 55g Fiber 3g
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Campbell's
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