Neapolitan Tower Cake
1 package (10 ounces) round angel food cake
2 Jell-o Vanilla Sugar Free Pudding Snacks
2 Jell-o Chocolate Sugar Free Pudding Snacks
3/4 cup thawed Cool Whip Sugar Free or Cool Whip Lite Whipped Topping
12 fresh strawberries
2 teaspoons unsweetened cocoa powder
Cut cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; spread top with vanilla pudding. Cover with middle cake layer, chocolate pudding and top cake layer. Spread top with whipped topping; top with strawberries.
Refrigerate at least 1 hour.
Sprinkle with cocoa powder just before serving. Store leftovers in refrigerator.
How to cut angel food cake: Insert wooden toothpicks into side of cake to mark off three equal layers. Use a serrated knife with gentle sawing motion to cut cake into three horizontal layers, using the toothpicks as a guide.
Jell-o Black Cherry Poke Cake
2 baked (9-inch) round white cake layers, cooled
2 cups boiling water
2 packages (.3 ounce each) Jell-o Black Cherry Flavor Sugar Free Gelatin
1 tub (8 ounces) Cool Whip Sugar Free Whipped Topping, thawed
Place cakes, top-sides up, in clean 9-inch round baking pans; pierce tops with large fork at 1/2-inch intervals.
Add boiling water to gelatin mixes; stir at least 2 min. until completely dissolved. Pour over cakes. Refrigerate 3 hours.
Dip bottom of 1 pan in warm water 10 sec.; unmold cake onto serving plate. Spread with 1 cup Cool Whip. Unmold second cake; place on first cake. Frost with remaining Cool Whip. Refrigerate 1 hour. Keep refrigerated.
For colored frosting, gently stir a few drops food coloring into the Cool Whip before using. Or, add desired garnish just before serving.
Carb-Counter Orange Dream Cheesecake
1 Honey Maid Honey Graham, crushed
2/3 cup boiling water
1 package (0.3 ounce) Jell-o Orange Flavor Sugar Free Gelatin
1 cup Breakstone's or Knudsen 2% Milkfat Low Fat Cottage Cheese
1 tub (8 ounces) Philadelphia Fat Free Cream Cheese
2 cups thawed Cool Whip Sugar Free Whipped Topping
Sprinkle crumbs onto bottom of 8- or 9-inch springform pan sprayed with cooking spray.
Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Cool 5 min.; pour into blender. Add cheeses; blend well. Return to bowl. Gently stir in Cool Whip; pour into springform pan. Smooth top.
Refrigerate 4 hours or until set. Loosen cheesecake from side of pan before removing rim.
Substitute 9-inch pie plate for the springform pan.
Garnish with fresh mint sprigs and orange segments just before serving.
Neapolitan Tower Cake