- Servings: 8
|1||(15 Oz) Can Crushed Pineapple|
|2||(6 Oz) Cans Pineapple Juice, 1 ½ 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 ¾" cubes|
|¼ cup||Toasted Shredded Coconut|
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.
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.