Ambrosia Cake

Name: Ambrosia Cake
Ingredients: 1 (12-ounce) store-bought angel food cake; 1/2 cup fat free vanilla yogurt; 1 (16-ounce) container lite whipped topping, divided use (recommended: Cool Whip Lite); 1 (8.25-ounce) can peach slices, drained, cut in 1/2 (recommended: - S and W); 1 cup seedless grapes, sliced in 1/2; 1/2 cup sugar free apricot preserves (recommended: Smucker's); 1 (11-ounce) can Mandarin orange segments, drained (recommended: Dole); 1 cup plain shredded coconut, plus 1 cup toasted; 1 (8-ounce) can pineapple slices, drained and cut in 1/2 (recommended: Dole); 1/4 cup frozen cherries, defrosted

10 ingredients

9 steps

Ingredients

1 (12-ounce) store-bought angel food cake
1/2 cup fat free vanilla yogurt
1 (16-ounce) container lite whipped topping, divided use (recommended: Cool Whip Lite)
1 (8.25-ounce) can peach slices, drained, cut in 1/2 (recommended: - S and W)
1 cup seedless grapes, sliced in 1/2
1/2 cup sugar free apricot preserves (recommended: Smucker's)
1 (11-ounce) can Mandarin orange segments, drained (recommended: Dole)
1 cup plain shredded coconut, plus 1 cup toasted
1 (8-ounce) can pineapple slices, drained and cut in 1/2 (recommended: Dole)
1/4 cup frozen cherries, defrosted

Directions

1

Cut the cake horizontally into thirds and place the bottom layer on a serving plate.
2

In a small bowl add the yogurt and a 1/2 cup of whipped topping and mix well to blend.
3

Spread on the bottom layer and top with the sliced grapes.
4

Add the middle layer and spread with the preserves and cover with the orange segments.
5

Put the last layer on top and frost entire cake with remaining whipped topping.
6

Toss 1 cup coconut with the toasted coconut and press into sides of cake.
7

Arrange pineapple and cherries on top.
8

Refrigerate until ready to serve.
9

Serve at room temperature.