Weight watchers and non-weight watchers will love this easy make ahead dessert.
Just a few fun and easy steps. Your kids will love it too!
Step One Step Two Step Three
Step Four Step five Step Six
Finale with Jello and Whip Cream! Finale with Berries and Whip Cream!
1 package Nadja’s Petite Angel Cakes
1 Package Cherry or Strawberry Jello gelatin dessert (3 oz)
1 ½ cups water
Light whipped topping in a can.
1 cup fresh blueberries, other fruit or remaining Jello
Stir 1 cup boiling water into gelatin in medium bowl at least 1 minute until thoroughly dissolved.
Stir in ½ cup cold water.
Using a slotted spoon, Dip each Petite Angel Cake upside down into bowl of Jello mixture. Press Angel cake slightly to absorb liquid.
Lift up soaked Angel cake, hold over bowl a few seconds until dripping stops.
Return Angel Cake, right side up, to Nadja’s Petite Angel Cake container.
Continue dipping and soaking each Angel cake until all 6 cakes are back in original container. Pour the remaing Jello liguid over top of the Angel Cakes, distributing evenly.
Cover with package lid. Snap lock buttons.
Place in refrigerator overnight or 4 hours until firm.
Remove each Angel Cake to a plate. Fill center hole with blueberries, other fruit or left over Jello from the bottom of the container.
Decorate with whipped topping. Serve
Makes 6 Servings
Calories: 185
Fat: 2 grams
Fiber: 1 gram