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1 Angel Food Cake, Sugar Free, cubed (I use the round one with hole in the middle) and just pull apart in about 1 inch cubes)_
1-20 oz. can Crushed Pineapple
1/2 cup Splenda or other sugar free substitute that equals 1/2 cup sugar
1 Tablespoons Corn Starch
2 cups water (drain the juice from the pineapple and use it as part of the 2 cups water)
1 4 oz. pkg. sugar free Lemon Jello
1 pkg. Fat Free, Sugar Free instant Lemon Pudding
2 cups cold milk
1 8 oz. Fat free, Sugar Free Cool Whip, thawed
Chopped pecans for topping
9 x 13 pan or dish.
Place the cake cubes in an ungreased 9 x 13 pan or dish. In a saucepan, combine the sugar sugstitute, corn starch and water and stir until smooth. Brine to a boil, cook and stir for 2 minutes or until thidkened. Remove from heat. Stir in Jello until dissolved. Add the pineapple, mix and pour over the cake. Refrigerate until cold. Put the milk in a small bowl, add the pudding and beat with a wisk until thickened. Pour over the pineapple mixture and cool in the refrigerator.. Spread the Cool Whip on top then top with chopped pecans. Keep the dessert in the refrigerator. It's large enouogh to serve at a family get-together, and is one of our favorite desserts.