Angel Cake with Berries
1 package (4-serving) vanilla sugar-free pudding mix
1 1/2 cups skim milk
2 teaspoons vanilla or almond extract
1/2 prepared angel food cake
1 carton (8-ounce) fat-free frozen whipped topping, thawed
1 1/2 cups frozen, unsweetened raspberries or strawberries
At least 3 hours before serving, prepare pudding according to package directions, but use only 1 1/2 cups skim milk.
Add vanilla or almond extracts to pudding, mix well, and chill.
At least 2 hours before serving slice angel food cake into thin strips with serrated knife.
Fold half of thawed whipped topping into chilled pudding.
Spray 9×9 inch dish lightly with cooking spray. Place a of cake slices in bottom of dish. Cover with a layer of pudding; then sprinkle with a layer of frozen berries.
Repeat to make 3 layers. Spread remaining whipped topping over top of dessert. Chill at least 2 hours before serving. Cut into 12 squares and serve cold.