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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
Bake and cool cake as directed on package.
Trim brown crust and discard. Tear cake into about 1-inch pieces.
Prepare pudding and pie filling as directed on package for pudding except use skim milk.
Fold in 2 cups whipped topping.
Place 1/3 of cake pieces in 3-quart 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 for at least 4 hours until chilled.
Garnish with remaining whipped topping.
Yield: 12 servings
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