• 10servings
  • 75minutes
  • 150calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup cold fat free milk

  2. 1 pkg. (4-serving size) JELL-O Lemon Flavor Fat Free Sugar Free Instant Pudding

  3. 2 tsp. grated lemon zest

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

  5. 1 pkg. (10 oz.) round angel food cake

  6. 1/2 cup mixed blueberries and sliced fresh strawberries

Instructions Jump to Ingredients ↑

  1. BEAT milk, dry pudding mix and lemon peel in medium bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Refrigerate 5 min. or until thickened.

  2. CUT cake horizontally into three layers. Place bottom cake layer on serving plate; top with 1-1/4 cups of the pudding mixture and middle cake layer. Cover with remaining pudding mixture and top cake layer.

  3. FROST side and top of cake with remaining whipped topping; top with berries. Refrigerate at least 1 hour. Store leftovers in refrigerator.


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