Pineapple Coconut Angel Fluff
Submitted by: tyxe
Sugar-free and fat-free gelatin, pudding mix and whipped topping are combined with pineapple and angel cake cubes in this chilled dessert.
Ingredients
- 1 (15 oz) can crushed pineapple
- 2 (6 oz) cans pineapple juice (1 1/2 cups)
- 1 (.3 oz) package sugar-free lemon gelatin mix
- 1 (1 oz) package sugar-free instant coconut pudding mix
- 1 (8 oz) carton fat-free whipped topping, thawed
- 5 oz angel food cake, cut in 3/4" cubes
- 1/4 cup toasted shredded coconut
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Method
Drain the crushed pineapple and set aside, reserving the juice. Add the 2 small cans of pineapple juice to the reserved juice. In a small saucepan bring 1 cup of this pineapple juice just to a boil. Remove from heat and stir in gelatin mix until disolved, set aside to cool. When gelatin has cooled, in a bowl measure 1 1/4 cups of the remaining pineapple juice (adding cold water, if necessary to make the 1 1/4 cups liquid.) Whisk the pudding mix into this liquid until smooth. Whisk cooled gelatin mixture into pudding; fold in whipped topping, crushed pineapple and cake cubes. Spread mixture in an 11x7" glass dish. Regerate for 4-6 hours; sprinkle with the toasted coconut before cutting into squares to serve.
Notes: There is no way this delicious desert could be low-fat--but it is! It's such a treat, I often serve it to company.
Number of Servings: 8
Submitted by: tyxe ( See all of tyxe Recipes )
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