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1 (16-ounce) package white angel food cake mix
1 (1.1-ounce) packagesugar-free instant vanilla pudding and pie filling
Skim milk
1 tablespoon grated orange peel
1 (4-ounce) package frozen whipped topping, thawed
6 tablespoons orange juice
1/4 cup sliced almonds


Heat oven to 350°. Prepare cake mix as directed on package except divide batter between 2 ungreased loaf pans, 9x5x3 inches. Bake until tops are deep golden brown and cracks feel dry, 45 to 50 minutes. Do not underbake. Immediately invert pans; cool cakes completely. Remove cakes from pans; freeze 1 cake for future use. Cut remaining cake into 1-inch cubes. Prepare pudding and pie filling as directed on package except use skim milk. Fold orange peel and half of the whipped topping into pudding. Place one-third of the cake cubes in 2-quart serving bowl; sprinkle with 2 tablespoons of the orange juice. Spread one-third of the pudding mixture over cake cubes; repeat twice. Spread remaining whipped topping over top. Cover and refrigerate at least 3 hours. Sprinkle with almonds before serving.


From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.