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Ingredients
- 16 servings, 1/2 cup each
- 1 pkg. (9 oz.) angel food cake, cut into cubes
- 3 Tbsp. orange juice
- 1/4 tsp. almond extract
- 2-1/2 cups cold fat-free milk
- 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
- 1-1/2 cups thawed COOL WHIP Sugar Free Whipped Topping, divided
- 2 pkg. (12 oz. each) frozen mixed berries, thawed, well drained
Details
Servings 16
Adapted from kraftrecipes.com
Preparation
Step 1
PLACE cake cubes in large bowl. Mix orange juice and extract. Drizzle over cake; toss to coat.
POUR milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.
RESERVE a few berries for garnish; set aside. Place half of the cake cubes in 2-qt. glass serving bowl or round casserole dish; top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate at least 2 hours. Top with remaining 1/2 cup whipped topping and reserved berries just before serving. Store leftovers in refrigerator.
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