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Ingredients
- 1/4 CUP SLICED ALMONDS
- 2 CUPS FROZEN LIGHT WHIPPED TOPPING (COOL WHIP)
- 1 TBSP. SHREDDED COCONUT
- ANGEL FOOD CAKE -- CUT INTO CUBES
- 1 PKGE. REDUCED CALORIE VANILLA PUDDING
- 1 CUP ORANGE JUICE
- 2 CUPS SKIM MILK
- 20 OZ. CAN PINEAPPLE TIDBITS ---- DRAINED
- 1 TBSP. GRATED ORANGE ZEST
- SMALL CAN OF MANDARIN ORANGES --- DRAINED
Details
Preparation
Step 1
TOAST THE ALMONDS FOR 2 MINUTES, AND THEN ADD THE COCONUT UNTIL BROWNED
PREPARE THE PUDDING ACCORDING TO THE INSTRUCTIONS, AND THEN STIR IN THE ORANGE ZEST AND 1 CUP OF WHIPPED TOPPING.
PLACE 1/3 OF THE CAKE CUBES IN A GLASS BOWL, DRIZZLE WITH 1/3 OF THE ORANGE JUICE. SPREAD 1/3 OF THE PUDDING MIX OVER THE CAKE AND TOP WITH 1/3 OF THE PINEAPPLE AND ORANGE. REPEAT THE LAYERING TWICE.
SPREAD THE REMAINING 1 CUP OF WHIPPED TOPPING OVER THE TOP. REFRIGERATE, COVERED AT LEAST 2 HOURS. JUST BEFORE SERVING, SPRINKLE WITH THE TOASTED ALMOND AND COCONUT MIXTURE.
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