Hawaiian Icebox Cake(Low-Fat)

• 1 1/3 c. water
• 3 egg whites
• 1 (18.5 oz.) pkg. light 94% fat-free yellow cake mix
• vegetable cooking spray
• 2 c. skim milk
• 1 (3.4 oz.) pkg. instant banana cream pudding and pie filling mix
• 1 (15 oz.) can unsweetened crushed pineapple, drained
• 2 c. thawed reduced-calorie frozen whipped topping
• 1/4 c. shredded coconut, toasted

1. Combine first 3 ingredients in a large bowl; beat at low speed of an electric mixer 30 seconds.
2. Increase speed to medium and beat 2 minutes.
3. Pour batter into a 13 x 9 x 2-inch baking dish coated with cooking spray.
4. Bake at 350u0b0 for 35 minutes or until cake springs back when touched lightly in center. Let cool in pan on a wire rack.
5. Combine milk and pudding mix in a medium bowl; beat at low speed of electric mixer 2 minutes or until thickened. Cover and chill 5 minutes.
6. Stir in pineapple.
7. Pierce 48 holes in top of cake, using the handle of a wooden spoon.
8. Spread pudding mixture over cake and then spread whipped topping over pudding mixture.
9. Sprinkle topping with shredded coconut.
10. Store in refrigerator.
11. Yield:
12. 16 servings.
13. Serving size:
14. 1 (3 1/4 x 2 1/4-inch) piece.
15. Calories:
16. 208.
17. Fat grams:
18. 4.
19. Preparation time:
20. 17 minutes.
21. Cooking time:
22. 35 minutes.

water, egg whites, yellow cake, vegetable cooking spray, milk, pineapple, shredded coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=849785 (may not work)