I've had this recipe bookmarked on one of my Pinterest boards for almost a year now. I'm not sure why I waited do long to make this! Not only was it super, super easy to make, but it was delicious! I think I'm always going to eat angel food cake with a little orange juice/almond extract poured on it. It was wonderful. I will definitely make this recipe again. It went over well with our family at Easter and it was just good!
The only thing I did wrong was to let Matthew finish the extra cool whip because it was supposed to be topped with cool whip. Since I didn't have any left, I didn't have a middle layer of pudding and used it as the topper instead. Not a big deal in flavor/taste, but it would have looked prettier if that big middle part in the bowl wasn't all cake. :)
3 Tbsp orange juice
¼ tsp. almond extract
1 pkg. (10 oz.) prepared angel food
cake, cut into 2-inch cubes
2 pkg. (1 oz. each) Jell-O
Vanilla Flavor Fat Free Sugar Free Instant Pudding
2-1/2 cups cold fat-free milk
1-1/2 cups thawed Cool
Whip Sugar Free Whipped Topping, divided
2 pkgs (12 oz. each) frozen
unsweetened mixed berries (raspberries, blueberries, sliced strawberries),
thawed, well drained
Mix juice and extract.
Drizzle over cake cubes in large bowl; toss to coat.
Beat pudding mixes and milk
in medium bowl with whisk 2 min. Stir in 1 cup Cool Whip.
Reserve a few berries for garnish. Place half the
cake cubes in 2-qt. glass bowl; top with layers of half each of the
remaining berries and pudding mixture. Repeat layers. Refrigerate 2 hours. Top
with remaining Cool Whip and reserved berries just before serving.
Dessert can be stored in refrigerator up to 6 hours before
serving.
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