Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely.
Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in COOL WHIP.
Cut 3/4 of the cake into 1/2-inch cubes. Layer half each of the cake cubes and pudding mixture in large glass bowl; repeat layers.
Crumble remaining cake into crumbs; sprinkle over dessert. Top with fruit snacks. Refrigerate 15 min.
Prepare as directed with JELL-O Sugar Free Instant Pudding, fat free milk and COOL WHIP LITE Whipped Topping.
Layer ingredients in plastic wrap-lined 10-inch flower pot instead of the bowl.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.