“It’s a very satisfying snack for everyone!”

INGREDIENTS   

1-1/4 cups cold skim milk
1 package (4-serving size) fat free, sugar free vanilla instant pudding and pie filling mix
4 tbsp. orange juice, divided
1/8 tsp. ground nutmeg
1 tub (8 oz.) light frozen whipped topping, thawed
1 package (13.6 oz.) fat free pound cake (like Entenmann’s)
1/4 cup sliced almonds, toasted
3 cups halved fresh strawberries or frozen strawberries (no sugar)

DIRECTIONS 

• Pour cold milk into large bowl.
• Add pudding mix, 2 tablespoons of the orange juice and nutmeg.
• Beat with wire whisk 1 minute.
• Gently fold in whipped topping.
• Slice cake horizontally into 4 layers
• . Sprinkle cake layers evenly with remaining 2 tablespoons orange juice.
•  Cut into 1-inch cubes.
• Place 1/2 of the cake cubes in bottom of 2-1/2-quart straight-sided bowl.
• Spoon 1/2 of the whipped topping mixture over pound cake cubes.
• Top with strawberries and almonds, reserving several for garnish, if desired.
• Layer remaining cake cubes and whipped topping mixture over strawberries.
• Top with reserved strawberries and almonds.
• Refrigerate until ready to serve
•  Store any leftover dessert in refrigerator.