- 16
Ingredients
- 1/4 cup sliced unblanched almonds
- 1 TBSP shredded unsweetened coconut
- 1 envelope (four 1/2 cup servings) reduced-calorie vanilla pudding mix
- 2 cups skim milk
- 1 TBSP grated orange zest
- 2 cups frozen light whipped topping
- 10 oz angel food cake, cut into 2 inch cubes
- 1 cup orange juice
- 1 20 oz can unsweetened pineapple tidbits, drained
- 1 11 oz can mandarin orange sections, drained
Preparation
Step 1
1. In a large nonstick skillet, toast the almonds, stirring constantly, 2 minutes. Add the coconut and toast, stirring constantly, until both are lightly browned, about 2 minutes longer. Transfer to a heatproof plate.
2. Prepare the pudding with the milk according to the package directions; stir in the orange zest and 2 cups of the whipped topping.
3. Place one-third of the cake cubes in a 2 - to 3 quart glass bowl; drizzle with one-third of the orange juice. Spread one-third of the pudding mixture over the cake and top with one-third each of the pineapple and orange. Repeat the layering twice more.
4. Spread the remaining 1 cup whipped topping over the top. Refrigerate, covered at least 2 hours. Just before serving, sprinkle with the toasted almond and coconut mixture.