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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 pk (3.4-oz) instant banana cream pudding and pie filling mix (I used Snackwell's; but would have preferred Jell-O sugar free)
1 cn (15-oz) unsweetened crushed pineapple; drained
2 c Reduced-calorie frozen whipped topping; thawed (I used Cool Whip Lite)
1/4 c Shredded coconut; toasted (High in fat; could omit without ruining the taste of the cake)

INSTRUCTIONS

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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