"This smooth, fluffy frosting is a real treat for cake lovers on a restricted diet—plus everybody else," shares Kim Marie Van Rheenen of Mendota, Illinois. "Another way I like to serve it is layered in a parfait glass with cubed angel food cake or fresh fruit and topped with additional whipped topping. It makes a pretty dessert."
- 1 cup cold fat-free milk
- 1 package (1.4 ounces) sugar-free instant chocolate fudge pudding mix
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
- 1 prepared angel food cake
- In a bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Frost the cake. Yield: 3-1/2 cups.
Originally published as Chocolate Mousse Frosting in Quick Cooking March/April 1998, p23
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