Creamy Layered Fruit Sensation

Luscious low-cal layers of cake, pudding, whipped topping and berries. A perfect dessert for Easter weekend!

Ingredients

• 1 pkg. (227 g) angel food cake
• 3 Tbsp. orange juice
• 1/4 tsp. almond extract
• 2 1/2 cups skim milk
• 2 pkg. (4-serving size each) vanilla fat-free instant pudding
• 1 1/2 cups light whipped dessert topping (thawed)
• 2 pkg. (600 g) frozen mixed berries, thawed, well drained (about 4 cups frozen or 2 1/2 cups thawed berries)

Instructions

Cut cake into cubes; place in large bowl.

Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly.

Pour milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended.

Gently stir in 1 cup of the whipped topping.

Layer half the cake cubes in bottom of 2-L glass serving bowl or 2-L round baking dish. Reserve a few berries for garnish.

Top with layers of half each of the remaining berries and pudding mixture. Repeat layers.

Cover with plastic wrap. Refrigerate at least 2 hours or up to 6 hours. Top with remaining ½ cup whipped topping and reserved berries just before serving.

Notes

Makes 8 servings.

Count each serving as 2 fruit (group 4) and 1 carbohydrate (group 5).

Recipe adapted from Kraft What's Cooking magazine.