Angel Fruit Dessert
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 box angel food cake mix1 large sugar free, fat free instant vanilla pudding mix (6 serving size)1 1/4 8oz size container lite whipped topping (cool whip)2 cups skim milk1 can crushed pineapple (regular size, not the small can)1 1/5 cups sliced strawberries, fresh or frozen
Bake angel food cake as directed on box, let cool. Using a large size pan (I used my glass lasagna pan, about 10x14 size), tear or cut cooled cake into cubes, distributing evenly over bottom of pan. Mix pudding with milk (box calls for 3 cups milk, but to thicken it some to accommodate the juice from the pineapples, I used 2 cups). Drizzle a little of the pineapple juice (not all) from the canned pineapple over the cake cubes. Mix the can of crushed pineapple, including juice, into the pudding. Fold in about 1/4 of a container of the whipped topping into pudding mixture. Spread pudding mixture over cake cubes. Spread the strawberries over the pudding layer. Lastly, spread the 8 oz container of whipped topping over the whole top of the dessert. Refrigerate until ready to serve.
Makes about 20 servings (if you were to cut your pan into 4 across, 5 rows).
Number of Servings: 20
Recipe submitted by SparkPeople user SPWITHSPIRIT.
Makes about 20 servings (if you were to cut your pan into 4 across, 5 rows).
Number of Servings: 20
Recipe submitted by SparkPeople user SPWITHSPIRIT.
Nutritional Info Amount Per Serving
- Calories: 148.2
- Total Fat: 2.2 g
- Cholesterol: 0.8 mg
- Sodium: 276.1 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 0.5 g
- Protein: 3.3 g
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