Ingredients Jump to Instructions ↓

  1. 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

  2. 1/2 cup instant sugar-free cappuccino mix, divided

  3. 2 cups cold fat-free milk, divided

  4. 1 package (8 ounces) fat-free cream cheese, softened

  5. 1 package (1 ounce) sugar-free instant vanilla pudding mix

  6. 2 cups reduced-fat whipped topping

  7. 1/2 teaspoon baking cocoa

Instructions Jump to Ingredients ↑

  1. Place cake cubes in an ungreased 13-in. x 9-in. dish. In a small bowl, combine 1/4 cup cappuccino mix and 1/2 cup milk until dissolved. Pour over cake. In a large bowl, beat cream cheese until fluffy. In a large bowl, combine the pudding mix, remaining cappuccino mix and milk; whisk until smooth and thickened. Beat into cream cheese and mix well. Fold in whipped topping; spoon over cake mixture. Refrigerate for 3 hours or overnight. Sprinkle with cocoa just before serving. Yield: 8 servings.


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