1 cup thawed Cool Whip Light Whipped Topping, divided
1 pkg. (280 g) prepared angel food cake
1 Tbsp. pomegranate seeds
Add To Shopping List
How do I make it ?
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup Cool Whip. Cut mango into 1/4-inch-thick slices; reserve 1/2 cup for garnish.
Use serrated knife to cut cake into 3 horizontal layers. Place bottom cake layer, cut-side-up, on serving plate; top with layers of half each of the pudding mixture and remaining mangos.
Cover with middle cake layer, remaining pudding mixture and mangos. Top with last cake layer and remaining Cool Whip. Refrigerate 1 hour.
Garnish with reserved mango slices and pomegranate seeds just before serving.
Kraft Kitchen Tips!
Prepare using Jell-O White Chocolate Fat Free Instant Pudding.
Where to Find Pomegranate Seeds
Look for pre-packaged pomegranate seeds in the refrigerated fresh fruit section of your grocery store. Or, you can purchase a whole pomegranate and remove the seeds yourself.
While the crunchy pomegranate seeds are the preferred garnish, you can instead garnish this moist cake with dried cranberries or cherries.
Calories From Fat
% Daily Value
Fat 1 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 290 mg
Carbohydrate 21 g
Fibre 1 g
Sugars 12 g
Protein 2 g
12 servings, 1 piece (65 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.