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Prep Time

Prep Time

25 min

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Total Time

6 hr

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Calories per serving


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Ingredients (8)
  • 1 pkg (8 serving size) instant vanilla pudding
  • 2 cups lowfat milk
  • 1 tub (8 oz) fat free thawed whipped topping, divided
  • 1/2 cup raspberry preserves, divided
  • 1 pkg (10 to 12 oz) prepared angel food cake
  • 2 tbsp fresh lemon juice
  • 6 cups frozen DOLE® Mixed Fruit
  • 1 tbsp sliced almonds, toasted
  1. Mix together pudding and milk until smooth.  Stir in half of the whipped topping into pudding.
  2. Spread 2 tablespoons raspberry preserves on bottom and sides of an eight-cup glass bowl or trifle bowl.
  3. Slice cake into cubes. Layer cake cubes in bottom of bowl.
  4. Combine remaining preserves with lemon juice. Drizzle 2 tablespoons over cake.  Spread on 1/3 pudding mixture and top with 1/3 fruit. Repeat process ending with fruit on top.
  5. Spoon whipped topping around edge of bowl.  Sprinkle with almonds.
  6. Refrigerate for 6 hours or overnight.