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    Orange Angel Food Cake Dessert

    Source of Recipe

    Light & Tasty Magazine

    List of Ingredients

    • 1 (16 oz.) pkg. angel food cake mix
    • 1 sm. pkg. sugar-free orange gelatin
    • 3/4 c. boiling water
    • 1/2 c. cold water
    • 1-1/2 c. cold milk
    • 1 sm. pkg. sugar-free instant vanilla pudding
    • 1 t. orange extract
    • 1 (8 oz.) carton frozen reduced-fat whipped topping, thawed
    • 1/2 c. sliced toasted almonds, optional


    1. Prepare and bake cake according to package directions, using an ungreased 10 in. tube pan. Immediately invert tube pan; cool completely.
    2. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside. Cut cake into 2-in. slices; arrange cake slices in an ungreased 13x9 pan. With a meat fork, poke holes about 2 in. apart into the cake. Slowly pour gelatin over cake; refrigerate.
    3. In a bowl, whisk milk and pudding mix for 2 minutes. Whisk in extract. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Garnish with almonds. Cover and refrigerate until serving.




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