Ingredients Jump to Instructions ↓

  1. 1 loaf (10-1/2 ounces) angel food cake, cut into 1-inch cubes 2 packages ( 1/3 ounce each ) sugar-free strawberry gelatin 2 cups boiling water 1 package (20 ounces) frozen unsweetened whole strawberries, thawed 2 cups cold 1% milk 1 package (1 ounce) sugar-free instant vanilla pudding mix 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed Chopped fresh strawberries, optional

Instructions Jump to Ingredients ↑

  1. Arrange cake cubes in a single layer in a 13-in. x 9-in. dish. In a bowl, dissolve gelatin in boiling water; stir in strawberries. Pour over cake and gently press cake down. Refrigerate until set, about 1 hour. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over gelatin layer. Spread with whipped topping. Refrigerate until serving. Garnish with chopped fresh strawberries if desired. Yield: 20 servings.


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