Pineapple Angel Cream Cake
1 (3 1/2 ounce) package instant sugar-free (fat-free) vanilla flavor pudding and pie filling
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.
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007