Recipe from Kraft Foods in the Everyday with Rachel Ray magazine - March 2008.
MIX dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping.
CUT cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1/3 of the pudding mixture. Repeat layers 2 times.
REFRIGRATE at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.
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Serving Size: 1 Serving (115g) | ||
Recipe Makes: 10 | ||
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Calories: 163 | ||
Calories from Fat: 29 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0.4mg | 0 % | |
Sodium 242.5mg | 8 % | |
Potassium 126.1mg | 3 % | |
Total Carbohydrate 32g | 9 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 31.1g | ||
Protein 2.7g | 4 % | |
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: 163
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