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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 18 |
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With pineapple, cherries and pudding, this creamy dessert from Angela Oelschlaeger of Tonganoxie, Kansas has lots of layers of flavor. It's inexpensive and impressive, and just right to take to a family or church gathering. Ingredients:
3 cups cold fat-free milk |
2 packages (1.4 ounces each) sugar-free instant chocolate fudge pudding mix |
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes |
2 cans (20 ounces each) reduced-sugar cherry pie filling |
2 cans (20 ounces each) unsweetened crushed pineapple, drained |
1 carton (16 ounces) frozen reduced-fat whipped topping, thawed |
1/4 cup chopped pecans |
Directions:
1. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
2. Place half of the cake cubes in a 4-qt. trifle or glass bowl. Top with half each of the pudding, pie filling, pineapple and whipped topping. Repeat layers. Sprinkle with pecans. Refrigerate leftovers. Yield: 18 servings.
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