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Hawaiian Ice-box Cake

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CATEGORY CUISINE TAG YIELD
Eggs, Vegetables, Dairy Hawaiian Cake 16 Servings

INGREDIENTS

1 1/3 c Water
3 Egg whites, I used Just
Whites dissolved in water
per directions
1 Box, 18.5-oz light yellow
cake mix I used Betty
Crocker Sweet Rewards
Vegetable oil cooking spray
2 c Skim milk
1 3.4-oz instant banana
cream pudding and pie
filling mix I used
Snackwell's but would
have preferred Jell-O
sugar free
1 15-oz unsweetened crushed
pineapple drained
2 c Reduced-calorie frozen
whipped topping thawed
used Cool Whip Lite
1/4 c Shredded coconut, toasted
High in fat could omit
without ruining the taste
of the cake

INSTRUCTIONS

I
From: crystald@ruf.rice.edu (Crystal D. Davis)  Date: Wed, 26 Jun 1996
09:59:14 -0500 (CDT) This is a duplicate -  originally posted 6/7/96 -
but FRITZ@QHORSE.STX.XOM was looking for  lowfat cakes and mentioned
how good Jello cake was.  This is another  version that I got from
Healthy Choice magazine. I find some low-fat  baked goods a little on
the dry side for my taste, but not this one.  Combine water, egg
whites, and yellow cake mix in a large bowl and  beat at low spped of
an electric mixer 30 seconds.  Increase speed to  medium and beat 2
minutes. Pour batter into a 13x9x2 baking pan  coated with cooking
spray. Bake at 350 degrees for 35 minutes or  until cake springs back
when touched lightly in center. Let cool in  pan on a wire rack.
Combine milk and pudding mix in a medium bowl and beat at low speed  of
an electric mixer 2 minutes or until thickened.  Cover and chill 5
minutes.  Stir pineapple into pudding.  Pierce 48 holes in top of cake
using the  handle of a wooden spoon.  Spread pudding mixture over cake,
and then  spread whipped topping over pudding. Sprinkle with coconut.
Store in  refrigerator.  Yield: 16 servings (17% of calories from fat)
208 calories 4g fat  40.4g carbohydrate 2.8g protein 1mg cholesterol
341mg sodium  Digest eat-lf.v096.n081  From the EAT-LF recipe list.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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