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