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Lemon-Berry Lush

photo by:kraft
this was so light and easy. It's a good summer dessert. The ladies in my Bunco group all wanted the recipe.
posted by
 a cook
on 6/18/2013
15 min
1 hr 15 min
10 servings, one piece each
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What You Need

cup  cold fat free milk
pkg.  (4-serving size) JELL-O Lemon Flavor Fat Free Sugar Free Instant Pudding
tsp.  grated lemon zest
tub  (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
pkg.  (10 oz.) round angel food cake
cup  mixed blueberries and sliced fresh strawberries

Make It

BEAT milk, dry pudding mix and lemon peel in medium bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Refrigerate 5 min. or until thickened.

CUT cake horizontally into three layers. Place bottom cake layer on serving plate; top with 1-1/4 cups of the pudding mixture and middle cake layer. Cover with remaining pudding mixture and top cake layer.

FROST side and top of cake with remaining whipped topping; top with berries. Refrigerate at least 1 hour. Store leftovers in refrigerator.

Kraft Kitchens Tips

Prepare as directed, using 1/2 cup sliced strawberries or 1/2 cup blueberries instead of the 1/2 cup mixed berries.
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