No-Bake Strawberry Dessert
Convenience items such as store-bought angel food cake, frozen strawberries and instant pudding mix make preparing this refrigerated delight as simple as can be. "I whip up this refreshing dessert all year-round," notes Sherri Daniels from Clark, South Dakota. "It's particularly attractive when served in a glass dish."
SERVINGS
|
20
|
CATEGORY
|
Low Fat
|
METHOD
|
Chill
|
PREP |
20 min. |
TOTAL
|
20 min.
|
INGREDIENTS
- 1 loaf (10-1/2 ounces) angel food cake, cut into 1-inch cubes
- 2 packages (.3 ounce each) sugar-free strawberry gelatin
- 2 cups boiling water
- 1 package (20 ounces) frozen unsweetened whole strawberries, thawed
- 2 cups cold 1% milk
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
DIRECTIONS
Arrange cake cubes in a single layer in a 13-in. x 9-in. dish. In a bowl, dissolve gelatin in boiling water; stir in strawberries. Pour over cake and gently press cake down. Refrigerate until set, about 1 hour.
In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Spoon over gelatin layer. Spread with whipped topping. Refrigerate until serving. Yield: 20 servings.