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By: thatsmyhome.com
2 cups fat-free milk
1 4-serving size package, vanilla flavor fat-free, sugar-free, instant reduced-calorie pudding and pie filling
1 8-ounce tub fat-free nondairy whipped topping, thawed
1 20-ounce can crushed pineapple in juice
1 12-ounce package, frozen raspberries without syrup, thawed
1 8.5-ounce package angel food cake, cut into ¾-inch cubes
Beat cheese in large bowl with electric mixer. Gradually add ½ cup milk, mixing well. Add remaining 1½ cups milk and pudding mix. Beat on low speed 2 minutes or until well blended. Gently stir in whipped topping. Mix pineapple
and raspberries.
Arrange 1/3 of the cake cubes in a 3-quart serving bowl; cover with layers of 1/3 each of the fruit and pudding mixtures. Repeat all layers two more times. Refrigerate until ready to serve.
Makes 12 servings.
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