Nutty Angel Cake

This recipe uses a packet mix or two for speed and ease, but the result is excellent and delicious.

Ingredients:

1 package white angel food cake mix
1 cup fat-free (skimmed) milk
1 package (4-serving size) sugar free milk chocolate instant pudding and pie filling
2 cups frozen reduced-fat whipped topping, thawed - or whipped cream from an aerosol
1 small package chopped nuts (of your choice)

Instructions:

Place the pudding mix into a large mixing bowl, and pour on the milk. Beat to combine, preferably with an electric whisk.

Thaw the frozen topping and stir into the pudding mixture. 

Follow the directions on the cake mix box for baking an angel food cake, and allow to cool completely. Slice the cake carefully in half.

Spread half of the pudding mixture onto one layer of cake, top it with the second layer, then "ice" the top - and, if you like, the edges. Sprinkle the chopped nuts over the top.

Keep in the fridge until serving. Use within one day.