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LEMON ANGEL CAKE

Active Time : 20 Minutes
Total Time : 1 Hour 30 Minutes
Serves : 12
INGREDIENTS
  • 1 3.4 ounce package instant lemon pudding & pie filling
  • 1 3 ounce package lemon gelatin mix
  • 1 cup boiling water
  • 1 8 ounce container frozen fat free whipped topping thawed
  • 1 7 ounce container marshmallow crème
  • 1 10 ounce round angel food cake
  • - fresh raspberries or strawberries
  • - fresh mint leaves
DIRECTIONS

In large mixing bowl, combine pudding mix, gelatin mix and boiling water; mix with electric mixer until well combined and gelatin is dissolved. Refrigerate until cooled and slightly thickened (about 15 minutes).

Add whipped topping and marshmallow crème; mix with electric mixer until well combined and smooth.

Cut cake in half horizontally. Place bottom half of cake on serving platter. Spread 1/3 whipped topping over top of cake; cover with second half of cake. Spread remaining whipped topping over top and sides of cake.

Refrigerate 1 hour or until ready to serve. Cut into wedges and garnish with fresh raspberries and mint leaves.