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Pinwheel Cake And Cream
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Pinwheel Cake And Cream

20 Min(s)
20 Min(s) Prep
Healthy Living
Get out the fresh fruit and fat-free pound cake to make this Pinwheel Cake and Cream. Orange zest adds some brightness to the whipped topping mixture that tops the pinwheel cake.
What You Need
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12 servings
Original recipe yields 12 servings
2 medium peaches or nectarines, divided
2 cups cold fat-free milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
1 cup thawed COOL WHIP LITE Whipped Topping
1 tsp. grated orange zest
1 pkg. (10.75 oz.) prepared fat-free pound cake, cut into 12 slices
2 cups assorted cut-up fresh fruit, such as raspberries, sliced strawberries and seedless grapes
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Let's Make It
1
Chop 1 peach; set aside.
2
Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes or until slightly thickened. Gently stir in whipped topping, orange zest and chopped peach.
3
Arrange pound cake slices on serving plate. Spoon pudding mixture evenly over cake. Slice remaining peach. Top cake with peach slices and remaining fruit. Serve immediately or cover and refrigerate.
Kitchen Tips
Tip 1
Storage Know-How
Once thawed, refrigerate COOL WHIP LITE Whipped Topping for up to 2 weeks or re-freeze.
Nutrition
Calories
130
Calories From Fat
0
% Daily Value*
Total Fat 1.5g
2%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 0mg
Sodium 220mg
10%
Total Carbohydrates 26g
9%
Dietary Fibers 1g
4%
Sugars 22g
44%
Protein 3g
6%
Vitamin A
4%
Vitamin C
15%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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