1/2 cup mixed blueberries and sliced fresh strawberries
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Let's Make It
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.
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.
Frost side and top of cake with remaining whipped topping; top with berries. Refrigerate at least 1 hour. Store leftovers in refrigerator.
Prepare as directed, using 1/2 cup sliced strawberries or 1/2 cup blueberries instead of the 1/2 cup mixed berries.
Feel good serving this easy low-fat dessert to friends and family. And since it's made with better-for-you ingredients, it can fit into a healthful eating plan.
Calories From Fat
% Daily Value*
Total Fat 0.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fiber less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
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.