I first had this scrumptious dessert when a lady that was hostess at our church served it for Sunday dinner at their house. It was fabulous, so I asked her for the recipe. She said she got it out of Light & Tasty.
1 pk. (16 oz) angel food cake mix
1 T 10x sugar
1 pkg (.3 oz.) sugar free strawberry jello
1/2 C boiling water
1/4 C seedless strawberry jam
1 pkg (8 oz) reduced fat cream cheese, cubed
1/3 C fat free milk
2 T lemon juice
3 C reduced fat whipped topping
1 pkg (3.4 oz) instant cheesecake or vanilla pudding mix
1 C sliced fresh strawberries
1 kiwi, peeled, halved & sliced
1/2 tsp grated lemon peel
Line 15"x10"x1" baking pan with ungreased parchment paper. Prepare cake mix according to directions. Spread batter evenly in pan. Bake at 350 degrees for 24-26 min. or until top is lightly browned. Sprinkle 10x sugar over a waxed paper lined baking sheet. Immediately invert cake onto baking sheet. Gently peel off parchment paper. Cool completely.
Dissolve gelatin in boiling water. Stir in jam until melted. With a fork poke cake at 1/2 inch intervals. Brush with gelatin mixture. Chill for 10 min. In a bowl, beat cream cheese, milk & lemon juice. Add whipped topping & pudding mix; whisk well. Reserve 1 cup. Place remaining mixture in a pastry bag with a large star tip.
Trim edges of cake. Cut widthwise into 3 equal rectangles. Place 1 on serving plate. Spread 1/2 cup reserved pudding mixture in center. Pipe pudding mixture around top edge of cake. Repeat with second layer. Top with remaining cake layer. Pipe pudding mixture along top edges. Fill center with fruit. Sprinkle with lemon peel. Store in refrigerator.
Makes 12 servings.
Note: I don't use a pastry bag-I just spread the filling on top & build it up around the edges & put fruit in the center.