Hawaiian ice-box cake

Yield: 16 Servings

Measure Ingredient
1⅓ cup Water
3 \N Egg whites (I used Just Whites dissolved in water per directions)
1 \N Box (18.5-oz) light yellow cake mix (I used Betty Crocker Sweet Rewards)
\N \N Vegetable oil cooking spray
2 cups Skim milk
1 pack (3.4-oz) instant banana cream pudding and pie filling mix (I used Snackwell's; but would have preferred Jell-O sugar free)
1 can (15-oz) unsweetened crushed pineapple; drained
2 cups Reduced-calorie frozen whipped topping; thawed (I used Cool Whip Lite)
¼ cup Shredded coconut; toasted (High in fat; could omit without ruining the taste of the cake)

From: crystald@... (Crystal D. Davis) Date: Wed, 26 Jun 1996 09:59:14 -0500 (CDT) This is a duplicate - originally posted 6/7/96 - but FRITZ@...

was looking for lowfat cakes and mentioned how good Jello cake was. This is another version that I got from Healthy Choice magazine. I find some low-fat baked goods a little on the dry side for my taste, but not this one.

Combine water, egg whites, and yellow cake mix in a large bowl and beat at low spped of an electric mixer 30 seconds. Increase speed to medium and beat 2 minutes. Pour batter into a 13x9x2 baking pan coated with cooking spray. Bake at 350 degrees for 35 minutes or until cake springs back when touched lightly in center. Let cool in pan on a wire rack.

Combine milk and pudding mix in a medium bowl and beat at low speed of an electric mixer 2 minutes or until thickened. Cover and chill 5 minutes.

Stir pineapple into pudding. Pierce 48 holes in top of cake using the handle of a wooden spoon. Spread pudding mixture over cake, and then spread whipped topping over pudding. Sprinkle with coconut. Store in refrigerator.

Yield: 16 servings (17% of calories from fat) 208 calories 4g fat 40.4g carbohydrate 2.8g protein 1mg cholesterol 341mg sodium Digest eat-lf.v096.n081

From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .

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