(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 :
Low Fat Trifle
Banana Cream Pie
Blackberry Tea Bars
Tomato Salad with Balsamic Vinegar
Strawberry and Cream Cheese Filled Muffin
Tetrazzini
Low Fat Vegetable Lasagna
Layered Fruit Salad
Orange Creamsicle Pie
Chicken Cacciatore
Low Fat Cheese Ravioli
Cranberry Spinach Salad with Warm Honey Dijon Bacon Dressing
White Chocolate Banana Cream Pie
Blueberry Peach Cobbler
Pork Loin Cutlets with Lemon Thyme Sauce
Banana Bread Pudding With Sauce
Vegetarian Sloppy Joes
Low Fat Ranch Dressing
Cranberry-Orange Muffins
Low-Fat Chocolate Mousse