Hi Contessa,
Your recipe reminded me of another
light dessert recipe that I make for summer that uses similar ingredients:
"Light Cake" (sorry I do not know the source for this recipe) is a light easy to make cake that everyone loves, but you need to make it the day before you want to serve it.
Ingredients-
1 store bought angel food cake
2 boxes raspberry Jello (sugar free is fine)
1 can mandarin orange slices drained reserve juice
1 large can cling peaches drained reserve juice
4-5 ripe bananas
2 boxes instant vanilla pudding (sugar-free is fine)
2 cups milk (fat free is fine)
1 large can crushed pineapple drained
1 container cool whip regular size (low-fat is fine)
Directions-
Cut the angel food cake into pieces and put in the bottom of a 9X13 pyrex. Use small pcs. to fill in any open spaces.
Boil 1 cup of water and dissolve the Jello. Add 1 ½ cups of the juice from the peaches and oranges, add water if necessary so that you have 1 ½ cups liquid.
Pour into Jello and stir well then pour over cake and place in fridge. Allow to set at least 1 hour. After the Jello is set, slice the bananas lengthwise and place on the cake.
Top with sliced peaches.
Prepare the two boxes instant pudding with 2 cups milk total. You want it thick. Spoon over peaches and smooth to cover. Sprinkle with crushed pineapple top with the cool whip.
Decorate with the mandarin orange slices.
Refrigerate for at least a day.
Enjoy <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />
