Pineapple Angel Cream Cake

Unbelievable light and tasty - perfect after a big meal.

Servings: 8

1 (3 1/2 ounce) package instant sugar-free (fat-free) vanilla flavor pudding and pie filling
1 (20 ounce) can crushed pineapple in juice, undrained
1 cup lite thawed whipped topping
1 (10 - 15 ounce) package prepared round angel food cake
1/2 cup fresh raspberries, for garnish (optional)

Mix dry pudding mix and pineapple with juice in medium bowl. Gently stir in whipped topping.

Cut cake horizontally into 3 layers. Place bottom cake layer, cut side up, on serving plate. Spread 1 1/3 cups of pudding mixture onto cake layer. Cover with middle cake layer. Spread 1 cup of the pudding mixture onto middle cake layer. Top with remaining cake layer. Spread with remaining pudding mixture. Refrigerate at least 1 hour or until ready to serve.

Garnish with raspberries (optional)and serve.

Store in refrigerator.

Per Serving: 161 Calories; 1g Fat (6.3% calories from fat); trace Saturated Fat; 3g Protein; 38g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 347mg Sodium. Exchanges: 1 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.

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