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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 259.0
  • Total Fat: 2.0 g
  • Cholesterol: 5.4 mg
  • Sodium: 577.8 mg
  • Total Carbs: 62.1 g
  • Dietary Fiber: 1.0 g
  • Protein: 8.7 g

View full nutritional breakdown of Fruit (your choice) Dessert calories by ingredient
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Fruit (your choice) Dessert

Submitted by: GERIMJ

Introduction

This is a great lite dessert during warm weather. My entire family loves it. Use your favorite type of berries/fruit for a dessert everyone will enjoy.
We especially like strawberry but peach is equally good.
This is a great lite dessert during warm weather. My entire family loves it. Use your favorite type of berries/fruit for a dessert everyone will enjoy.
We especially like strawberry but peach is equally good.

Number of Servings: 1

Ingredients

    1 large box strawberry Jello, sugar free
    1 cup boiling water
    1-1/2 cups cold water
    3 pkg. frozen strawberries, no added sugar
    1 large box vanlla pudding mix, sugar free
    2 cups skim or 1% milk
    1 angel food cake
    1 medium container Cool Whip, fat free

Directions

Servings: 12
1-cup serving

This makes a very large dessert so use a large bowl (I use my punch bowl) You will layer the ingredients with jello 1st, cake pieces, pudding mixture then repeat layers until all is used.
Sometimes I use the smaller size containers of each ingredient if I am not serving this to company and only want it for a couple of people.

Add boiling water to jello, stir until mixed well.
Add remaining cold water. Stir.
Refrigerate until thick but not fully set. (about 45 min.)
Add frozen strawberries or other fruit, gently mix into jello.

Prepare pudding mix with milk according to package directions except omit 1 cup milk.
Mix pudding together gently with Cool Whip in seperate bowl.

Break cake into small chunks (bite size).
Layer jello - cake pieces - pudding mixture, repeat layers.
Top wth fresh berries if desired.
Keep refrigerated.

Number of Servings: 1

Recipe submitted by SparkPeople user GERIMJ.






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