(14 ratings)
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.
20 Random Tutorials from the same category :
Spiced Turkey and Rice
Grilled Chicken with Sweet Potato-Lime Sauce
Low Fat Ranch Dressing
California Cheesecake
Low Fat Cheese Cake with Fruit Sauce
Barbecue Chicken and Cornbread
Blackberry Tea Bars
Seafood Kabobs with Spicy Pimiento Sauce
Chicken-Broccoli-Corn Bake
Banana-Bran Soy Muffins
Peanut Butter Blondies
Tomato Salad with Balsamic Vinegar
Cranberry-Orange Muffins
Low Fat Cheese Ravioli
Low-Fat Chocolate Mousse
Chocolate Pudding Poke Cake
Orange Glazed Turkey Tenders
Lemony Fish Fillets with Poached Leeks
Pumpkin Crunch Dessert
Frozen Strawberry Shortcake Squares