| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
All newly t, Dessert |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Fat free whipped topping, thawed |
| 1 |
|
Box (9 oz.) Jiffy golden yellow cake mix |
| 1/2 |
c |
Water |
| 1 |
|
Egg |
| 8 |
oz |
Fat free cream cheese, at room temperature |
| 1 |
lg |
Box (5.1 oz.) instant vanilla pudding mix |
| 1 |
cn |
(20 oz.) crushed pineapple, drained |
INSTRUCTIONS
Preheat oven to 350. Spray a 13x9 inch pan with vegetable oil spray. In
medium bowl, combine cake mix, water and egg per package directions. Pour
into prepared pan and bake 15-18 minutes or till done (Cake will be thin.)
Cool cake in pan.
In medium bowl, beat cream cheese until smooth. Add pudding mix and skim
milk; beat until well mixed and thick.
To assemble cake: Spread cream cheese mixture evenly over cooled cake.
Spoon drained pineapple over this layer and spread thawed fat free topping
over pineapple layer. Cover and refrigerate before serving.
Recipe by: Cincinnati Enquirer--Sunday June 29, 1997 Posted to MC-Recipe
Digest V1 #656 by L979@aol.com on Jul 6, 1997
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