This quick dessert is made from a purchased angel food cake, so it couldn't be faster or easier.
Cut cake horizontally into 3 layers. Place one cake layer onto serving plate.
Spread ? cup of the jam on cake layer on plate; top with ? cup of the Cool Whip. Repeat layers, ending with cake. Frost top and side of cake with remaining whipped topping.
Refrigerate one hour or until ready to serve. Garnish with fresh berries and fresh mint. Store leftover cake in refrigerator.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (68g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 165 | ||
Calories from Fat: 30 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 216.6mg | 7 % | |
Potassium 38.3mg | 1 % | |
Total Carbohydrate 30.1g | 9 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 29.4g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 165
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