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1 (15 oz) can crushed pineapple
2 (6 oz) cans pineapple juice (1 1/2 cups)
1 (.3 oz) package sugar-free lemon gelatin mix
1 (1 oz) package sugar-free instant coconut pudding mix
1 (8 oz) carton fat-free whipped topping, thawed
5 oz angel food cake, cut in 3/4" cubes
1/4 cup toasted shredded coconut
Drain the crushed pineapple and set aside, reserving the juice. Add the 2 small cans of pineapple juice to the reserved juice. In a small saucepan bring 1 cup of this pineapple juice just to a boil. Remove from heat and stir in gelatin mix until disolved, set aside to cool. When gelatin has cooled, in a bowl measure 1 1/4 cups of the remaining pineapple juice (adding cold water, if necessary to make the 1 1/4 cups liquid.) Whisk the pudding mix into this liquid until smooth. Whisk cooled gelatin mixture into pudding; fold in whipped topping, crushed pineapple and cake cubes. Spread mixture in an 11x7" glass dish. Regerate for 4-6 hours; sprinkle with the toasted coconut before cutting into squares to serve.
Number of Servings: 8
2 (6 oz) cans pineapple juice (1 1/2 cups)
1 (.3 oz) package sugar-free lemon gelatin mix
1 (1 oz) package sugar-free instant coconut pudding mix
1 (8 oz) carton fat-free whipped topping, thawed
5 oz angel food cake, cut in 3/4" cubes
1/4 cup toasted shredded coconut
Drain the crushed pineapple and set aside, reserving the juice. Add the 2 small cans of pineapple juice to the reserved juice. In a small saucepan bring 1 cup of this pineapple juice just to a boil. Remove from heat and stir in gelatin mix until disolved, set aside to cool. When gelatin has cooled, in a bowl measure 1 1/4 cups of the remaining pineapple juice (adding cold water, if necessary to make the 1 1/4 cups liquid.) Whisk the pudding mix into this liquid until smooth. Whisk cooled gelatin mixture into pudding; fold in whipped topping, crushed pineapple and cake cubes. Spread mixture in an 11x7" glass dish. Regerate for 4-6 hours; sprinkle with the toasted coconut before cutting into squares to serve.
Number of Servings: 8
