This recipe is unbelievably delicious and it's fat free.
Tear or cut angel food into bite size pieces and layer in a large bowl (about 1/2 of cake) or 9X13 inch pan.
Mix pudding, and milk together until creamy then fold in cool whip. This is your next layer over cake (about 1/2 of mixture)
Next layer is fresh fruit of your choice
Repeat with with cake, pudding mix and fruit.
This makes quite a large batch and does keep for a few days IF you have any leftovers. Enjoy!
By Ploessl from Glen Haven, Wi
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
I purchased a small loaf angel food cake that was in the day old bakery rack at the store. Unfortunately, when cut, it turned out to be very rubbery and tough. It took my electric knife to cut it! Any ideas on using this in combination with other ingredients so I won't have to just throw it away?
Been there, done that, got the tshirt, Sandie! Sorry for your problem. I store it in a ziplock or tupperware with a piece of bread to soften it overnight.
Why not cut it up, add some whipped cream, chocolate pudding and chocolate chips and make a nice trifle?
Break the cake into bite-size (or slightly larger) chunks, and fill the bottom of a 9" x 12 baking dish.
Get a family size package, or two small packages of strawberry jello, some Cool Whip, and a package of frozen, sweetened, sliced strawberries.
Make up the jello as directed, but use only half the amount of water it says to use. You want the strong flavor of strawberry, so the jello must be double-strength.
If you don't like strawberry, you can do this with any sweetened, sliced fruit. You might try peaches, in peach jello, or cherries, in cherry jello, etc.
No more rubbery angel food cake!
Toast it! Brush with melted butter and add sliced peaches or other fruit.
