Estimated Nutrition (whole recipe, rough)
Counts 6 of 10 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Blueberry | 1 cup (148g) | 84 |
| Peach | 1 medium (150g) | 59 |
| Strawberry | 1 cup (152g) | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cake | not in our table | 0 |
| Water | not in our table | 0 |
| Pudding | not in our table | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 oz. prepared angel food loaf cake (7 1/2 x 4 inches)
- 14 oz. can sweetened condensed milk
- 1 c. cold water
- 1/2 tsp. almond extract
- 3 1/2 oz. instant vanilla pudding
- 2 c. Cool Whip
- 4 c. sliced fresh fruit (strawberries, peaches, blueberries)
Directions
Cut cake into 14 1/2 inch thick slices.
Arrange one half of the cake slices in bottom of 9 x 13 inch pan.
In large bowl combine condensed milk, cold water and almond extract.
After mixing well add pudding mix and beat with wire whisk until blended.
Fold in Cool Whip.
Spoon half of pudding mixture over cake slices; arrange 2 cups of fruit on pudding mixture.
Repeat layers with cake slices, pudding and fruit.
Cover and refrigerate at least 4 hours or until set. Enjoy.