Recipe: Angelic Strawberry Dessert (layered, using angel food cake)

ANGELIC STRAWBERRY DESSERT

"You can't have a potluck or family get-together without at least one of these layered desserts. Sugar-free pudding mix, non-fat sour cream and reduced-calorie frozen whipped dessert topping shave the fat and calories from this make-ahead confection. It's high in Vitamin C. Ann M. Cychosz of Manchester, Missouri (near St. Louis), sent us the original dessert recipe."

1 1/2 cups skim milk
1 (4-serving-size) package sugar-free instant vanilla pudding mix
1 teaspoon vanilla
1 cup non-fat dairy sour cream
1 (4 ounce) container reduced-calorie frozen whipped dessert topping (Cool Whip), thawed
1 teaspoon finely shredded orange peel
7 cups (1-inch) angel food cake cubes (about 1/2 of an 8-inch purchased cake)
4 cups sliced strawberries, divided use

In a large mixing bowl, combine milk, pudding mix and vanilla. Beat with an electric mixer on low speed till just combined. Beat on medium speed for about 2 minutes more or till well mixed.

Fold in the sour cream, dessert topping and orange peel.

In an 8x8x2-inch baking dish or individual dessert dishes, layer half the cake cubes, half the 3 cups strawberries and half the pudding mixture. Repeat layers. Chill the dessert for at least 4 hours or overnight.

Just before serving, top with the remaining 1 cup of sliced strawberries.

Makes 8 servings
From: CarolB,FL