Spongy cake and luxurious, creamy filling make the perfect Valentine’s Day dessert.
1 pkg. Jell-o Vanilla Fat Free Instant Pudding
1 can (14 fluid oz/398 mL) crushed pineapple in juice, undrained
1 cup thawed Light Cool Whip Whipped Topping
1 store-bought angel food cake (284 g)
10 fresh strawberries
Mix dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping.
Cut cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with one-third of the
pudding mixture. Repeat layers 2 times.
Refrigerate at least 1 hour. Top with strawberries just before serving. Store leftovers in refrigerator.
Makes 10 servings- Count each serving as 1 from Group 5, and 1 from Group 4
Recipe courtesy of Kraft Canada