Sunday, September 11, 2011


•1 prepared angel food cake, cut into 1" cubes

•2 packages ( 0.3 ounces each) sugar-free strawberry gelatin add to shopping list
•2 cups boiling water
•1 package (16-20 ounces) frozen unsweetened whole strawberries, thawed
•2 cups 1% milk
•1 package (1 ounce) sugar-free instant vanilla pudding mix
•8 ounces reduced-fat frozen whipped topping, thawed


1.Place the cake cubes in a 13"x 9" baking dish.

2.In a medium bowl, combine the gelatin and water and stir to dissolve. Stir in the strawberries. Pour over the cake cubes in the pan and gently press cake down. Cover and refrigerate for 1 hour, or until set.

3.In another medium bowl, whisk together the milk and pudding mix for 2 minutes, or until slightly thickened. Spoon over the cake. Spread the whipped topping over the top. Cover and refrigerate until serving.

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