Super light and calorie wise take on an old favourite.
Cut cake into cubes; place in large bowl. Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly.
Pour milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping. (if using topping, not necessary though)
Layer half the cake cubes in bottom of 2 L glass serving bowl or dish. Reserve a few berries for garnish. Top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate at least 2 hours or up to 6 hours. Top with remaining 1/2 cup whipped topping and reserved berries just before serving.
Makes 16 servings, 1/2 cup each.
I have tried both strawberries and raspberries. I prefer strawberries. 2 1/2 cups thawed berries or use 4 cups of frozen berries.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (98g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 3 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.8mg||0 %|
|Sodium 152.2mg||5 %|
|Potassium 136.9mg||4 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 20.7g|
|Protein 2.9g||4 %|
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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: 98
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