|
by Sherry Cripps
1 (9 inch) angel food cake
2 boxes sugar-free instant vanilla pudding mix
4 c. 2% milk
1 c. lite Cool Whip
6 pkg. sweetener
yellow food color
1 (20 oz.) can crushed pineapple (in own juice), drained well
1 (15 oz.) can tidbit pineapple (in own juice), drained well
1 medium banana, diced
Mix vanilla pudding with milk. Add Cool Whip, sweetener, food color, pineapple and banana. Cut about 1 inch from around top of cake and place upside down in round bowl. Cut remaining cake in chunks and mix with pudding mixture. Pour into bowl; chill. Top with additional Cool Whip and garnish with fresh strawberries.
Back to Diabetic Dishes | Back to Recipes
|
