Friday, March 30, 2012

No Bake Strawberry Dessert

•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

•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.
• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
• Spoon over gelatin layer. Spread with whipped topping. Refrigerate until serving. Garnish with chopped fresh strawberries if desired. Yield: 20 servings.

**recipe and picture from Taste of Home

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