Ingredients Jump to Instructions ↓

  1. 1 package (16 ounces) angel food cake mix

  2. 1 tablespoon confectioners' sugar

  3. 1 package ( 1/3 ounce) sugar-free strawberry gelatin

  4. 1/2 cup boiling water

  5. 1/4 cup seedless strawberry jam

  6. 1 package (8 ounces) reduced-fat cream cheese, cubed

  7. 1/3 cup fat-free milk

  8. 2 tablespoons lemon juice

  9. 3 cups reduced-fat whipped topping

  10. 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix

  11. 1 cup sliced fresh strawberries

  12. 1 kiwifruit, peeled, halved and sliced

  13. 1-1/2 teaspoons grated lemon peel

Instructions Jump to Ingredients ↑

  1. Line a 15-in. x 10-in. x 1-in. baking pan with ungreased parchment paper. Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350° for 24-26 minutes or until top is lightly browned. Sprinkle sugar over a waxed paper-lined baking sheet. Immediately invert cake onto baking sheet. Gently peel off parchment paper; cool completely. Dissolve gelatin in boiling water. Stir in jam until melted. With a fork, poke cake at 1/2-in. intervals. Brush with gelatin mixture; chill for 10 minutes. In a bowl, beat cream cheese, milk and lemon juice until smooth. Beat in whipped topping and pudding mix. Reserve 1 cup. Cut a small hole in the corner of pastry or plastic bag; insert a large star tip. Fill the bag with pudding mixture. Trim edges of cake. Cut widthwise into three equal rectangles; place one on serving plate. Spread 1/2 cup reserved pudding mixture in center. Pipe pudding mixture around top edge of cake. Repeat layer. Top with third cake layer. Pipe pudding mixture along top edges. Fill center with fruit. Sprinkle with lemon peel. Store in refrigerator. Yield: 12 servings.


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