• 12servings
  • 20minutes
  • 200calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese ,softened

  2. 2 cups fat-free milk , divided

  3. 1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding

  4. 1 tub (8 oz.) COOL WHIP FREE Whipped Topping , thawed

  5. 1 can (20 oz.) crushed pineapple in juice, undrained

  6. 1 pkg. (12 oz.) frozen raspberries without syrup, thawed

  7. 1 pkg. (8 1/2 oz.) angel food cake , cut into 3/4-inch cubes

Instructions Jump to Ingredients ↑

  1. BEAT Neufchatel in large bowl with electric mixer on low speed until smooth. Gradually add 1/2 cup of the milk, mixing until well blended. Add remaining 1-1/2 cups milk and pudding mix. Beat on low speed 2 minutes or until well blended. Gently stir in whipped topping.

  2. MIX pineapple and raspberries.

  3. ARRANGE 1/3 of the cake cubes in 3-quart serving bowl; cover with layers of 1/3 each of the fruit and pudding mixtures. Repeat all layers 2 more times. Refrigerate until ready to serve.


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