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.

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