Mango Cloud Cake

Name: Mango Cloud Cake
Ingredients: 1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding; 1 cup cold skim milk; 1 cup thawed Cool Whip Light Whipped Topping, divided; 1 mango Whole Foods 2 ea For $4.00 thru 02/09; 1 pkg. (280 g) prepared angel food cake; 1 Tbsp. pomegranate seeds

6 ingredients

9 steps

Ingredients

1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding
1 cup cold skim milk
1 cup thawed Cool Whip Light Whipped Topping, divided
1 mango Whole Foods 2 ea For $4.00 thru 02/09
1 pkg. (280 g) prepared angel food cake
1 Tbsp. pomegranate seeds

Directions

1

Beat pudding mix and milk in medium bowl with whisk 2 min.
2

Stir in 1/2 cup Cool Whip.
3

Cut mango into 1/4-inch-thick slices; reserve 1/2 cup for garnish.
4

Use serrated knife to cut cake into 3 horizontal layers.
5

Place bottom cake layer, cut-side-up, on serving plate; top with layers of half each of the pudding mixture and remaining mangos.
6

Cover with middle cake layer, remaining pudding mixture and mangos.
7

Top with last cake layer and remaining Cool Whip.
8

Refrigerate 1 hour.
9

Garnish with reserved mango slices and pomegranate seeds just before serving.