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Ingredientes
- 1 angel food cake
- 1 can blueberry pie filling
- 1 lg. box vanilla pudding (not instant)
- 1 sm. carton lowfat sour cream
- 1 lg. whipped topping
Direcciones
- Slice angel food cake in 9x13 inch pan. Cook pudding according to directions on box. While pudding is still warm, pour over cake. Spread blueberry pie filling over pudding. Spread lowfat sour cream over blueberries. Spread whipped topping over lowfat sour cream. Refrigerate3 hrs or possibly overnight. Serves 15.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 4 servings | |
| Calories 272 | |
| Calories from Fat 3 | 1% |
| Total Fat 0.31g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 157mg | 7% |
| Potassium 156mg | 4% |
| Total Carbs 66.34g | 18% |
| Dietary Fiber 3.2g | 11% |
| Sugars 55.3g | 37% |
| Protein 1.13g | 2% |
