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Convenience items such as store-bought angel food cake, frozen strawberries and instant pudding mix make preparing this refrigerated delight as simple as can be. It's particularly attractive when served in a glass dish.
- 1 (10 1/2 ounce) angel food cake, loaf, cut into 1-inch cubes
- 2 (1/3 ounce) packages sugar-free strawberry gelatin
- 2 cups boiling water
- 1 (20 ounce) package frozen unsweetened strawberries, thawed
- 2 cups cold 1% low-fat milk
- 1 (1 ounce) package sugar-free instant vanilla pudding mix
- 1 (8 ounce) cartonfrozen reduced-fat whipped topping, thawed
- Arrange cake cubes in a single layer in a 13-in. x 9-in. x 2-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 bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Spoon over gelatin layer. Spread with whipped topping. Refrigerate until serving.