A Tupperware recipe, at the Sneaky Kitchen
1 (15 oz.) pkg. angel food cake (store bought)
2 (3.4 oz.) pkg. French vanilla instant pudding
28 oz. cold reduced-fat milk
1 (20 oz.) can cherry pie filling or an assortment of fresh fruit
8 oz. container non-dairy, light whipped topping
Cube cake using a Chef Series™ Utility Knife on an Easy-Lift™ Cutting Board. Place 14 oz. milk
& 1 package of pudding in Quick Shake® Container, place
blender insert inside & seal. Shake for about 1-1½ min. or until
thickened; set aside. Place ½ of cubed cake in a Large Sheerly Elegant™
Bowl; spread first batch of pudding over cake using Saucy Silicone Spatula,
follow with ½ can of cherry filling, then ½ container of whipped topping; repeat
each step ending with fruit.
Recipe Variation: *Substitute seasonal fresh fruits for cherry pie filling (as shown) sliced
& sprinkled with sugar.
Serve-it-up Tip: For an elegant look add whipped topping.