Convenience items make the prep work for this refrigerated delight as simple as can be. Serve it in a glass dish for added elegance.
—SHERRI DANIELS CLARK, SD
PREP: 20 MIN. + CHILLING • MAKES: 20 SERVINGS
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
Chopped fresh strawberries, optional
1. 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.
2. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
3. Spoon over gelatin layer. Spread with whipped topping. Refrigerate until serving. Garnish with chopped fresh strawberries if desired.
PER SERVING 1 piece equals 92 cal., 2 g fat (1 g sat. fat), 2 mg chol., 172 mg sodium, 16 g carb., 1 g fiber, 2 g pro. Diabetic Exchange: 1 starch.