""My mother sent me the original recipe for this delightful dessert 45 years ago, and I lightened it up," writes Alice Case of Carrollton, Texas. With bits of angel food cake and a cream cheese-like texture, this refreshing treat tastes so rich that no one will guess it's light...."
INGREDIENTS
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2 cans (5-1/2 ounces each) apricot nectar, divided
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1 package (.3 ounces) sugar-free orange gelatin
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1 package (1 ounce) sugar-free instant vanilla pudding mix
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2/3 cup nonfat dry milk powder
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1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
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5 cups cubed angel food cake
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1 can (15 ounces) reduced-sugar apricot halves, drained and sliced