Pumpkin Chiffon Angel Cakes
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After a big Holiday meal, these light and delicious cakes are the perfect ending.

2 packages Nadja’s Petite Angel Cakes
2 small packages vanilla sugar-free instant pudding
1½ cups non-fat or low-fat milk
1 small can pumpkin (15 oz)
2 teaspoons pumpkin spice
2 cups Lite Cool Whip (8 oz package)
¼ cup chopped pecans
Whipped topping in a can or extra Cool Whip

Blend vanilla pudding and milk in a mixer. Add pumpkin and pumpkin spice. Using a spatula, fold in 2 CUPS Cool Whip until blended.

Frost 8 Petite Angel Cakes with pumpkin mixture. (The 4 remaining Angel Cakes can be frozen in package in a zip lock bag)

Refrigerate frosted Angel Cakes.

Before serving, top with a spoonful of Cool Whip or whipped topping, and sprinkle with pecans

Calories per serving: 260
Fat: 5