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Fruity Angel Dessert



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


  1. Bake and cool cake as directed on package.
  2. Trim brown crust and discard. Tear cake into about 1-inch pieces.
  3. Prepare pudding and pie filling as directed on package for pudding except use skim milk.
  4. Fold in 2 cups whipped topping.
  5. Place 1/3 of cake pieces in 3-quart glass serving bowl.
  6. Top with 1/3 of pudding mixture, 1/2 strawberries, 1/3 of cake pieces and 1/3 of pudding mixture.
  7. Slice kiwi fruit. Cut each slice in half. Place slices against side of bowl.
  8. Top with remaining cake pieces, pudding mixture and strawberries.
  9. Refrigerate for at least 4 hours until chilled.
  10. Garnish with remaining whipped topping.

Yield: 12 servings


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