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Lemon-Berry Cake
Lemon-Berry Cake

Lemon-Berry Cake

1 Hr(s) 15 Min(s)
15 Min(s) Prep
1 Hr(s) Cook
Healthy Living
Create a Lemon-Berry Cake a lighter-than-air texture with this recipe. Our Lemon-Berry Cake is a mixture of pudding, COOL WHIP and angel food cake.
What You Need
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10 servings
Original recipe yields 10 servings
1 cup cold fat free milk
1 pkg. (4-serving size) JELL-O Lemon Flavor Sugar Free Fat Free Instant Pudding
2 tsp. grated lemon zest
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
1 pkg. (10 oz.) round angel food cake
1/2 cup mixed blueberries and sliced fresh strawberries
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Let's Make It
1
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.
2
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.
3
Frost side and top of cake with remaining whipped topping; top with berries. Refrigerate at least 1 hour. Store leftovers in refrigerator.
Kitchen Tips
Tip 1
Substitute
Prepare as directed, using 1/2 cup sliced strawberries or 1/2 cup blueberries instead of the 1/2 cup mixed berries.
Nutrition
Calories
100
Calories From Fat
0
% Daily Value*
Total Fat 0.5g
1%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 330mg
14%
Total Carbohydrates 21g
8%
Dietary Fibers 0.6396g
2%
Sugars 2g
4%
Protein 3g
6%
Vitamin A
2%
Vitamin C
4%
Calcium
6%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 10 servings, one piece each.
* 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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