28 January, 2008

Angel Lush Cake - Courtesy of Cool Whip Free

Prep: 15 minutes plus refrigerating
Servings: 10


  • 1 Pkg (4-serving size) Jell-O Chocolate Flavor Sugar Free (recipe calls for Vanilla) Fat Free Instant Pudding and Pie Filling
  • 1 can (20 oz) crushed pineapple in juice, undrained
  • 1 cup thawed Cool Whip Free whipped topping
  • 1 Pkg (8.5 oz) angel food cake


  1. Mix pudding mix and pineapple in medium bowl. Gently stir in whipped topping.
  2. Cut Cake horizontally into 3 layers.
  3. Place bottom cake layer, cut side up, on serving place. spread 1-1/3 cups of the 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. Refrigerate leftover cake.