Recipe For Cooking Fruity Angel Dessert

Toaster Oven Cakes :: Trifles and Tortes

Fruity Angel Dessert

1 (18.25 oz.) box white angel food cake mix
1 sm. box vanilla or lemon instant pudding
2 C. skim milk
1 (8 oz.) container whipped topping with
    real cream, thawed
1 pint strawberries, cut into halves or fourths
1 kiwi fruit, peeled

Bake and cool cake as directed on pkg. Trim brown crust and discard. Tear cake into about 1-in. pieces.

Prepare pudding and pie filling as directed on pkg. for pudding except use skim milk. Fold in 2 C. whipped topping. Place 1/3 of cake pieces in 3-qt. glass serving bowl. Top with 1/3 of pudding mixture, 1/2 strawberries, 1/3 of cake pieces and 1/3 of pudding mixture.

Slice kiwi fruit. Cut each slice in half. Place slices against side of bowl. Top with remaining cake pieces, pudding mixture and strawberries. Refrigerate at least 4 hr. until chilled.

Garnish with remaining whipped topping.

Makes approximately 12 servings.