Mango Cloud Cake

• 1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding
• 1 cup cold skim milk
• 1 cup thawed Cool Whip Light Whipped Topping, divided
• 1 mango Whole Foods 2 ea For $4.00 thru 02/09
• 1 pkg. (280 g) prepared angel food cake
• 1 Tbsp. pomegranate seeds

1. Beat pudding mix and milk in medium bowl with whisk 2 min.
2. Stir in 1/2 cup Cool Whip.
3. Cut mango into 1/4-inch-thick slices; reserve 1/2 cup for garnish.
4. Use serrated knife to cut cake into 3 horizontal layers.
5. Place bottom cake layer, cut-side-up, on serving plate; top with layers of half each of the pudding mixture and remaining mangos.
6. Cover with middle cake layer, remaining pudding mixture and mangos.
7. Top with last cake layer and remaining Cool Whip.
8. Refrigerate 1 hour.
9. Garnish with reserved mango slices and pomegranate seeds just before serving.

cold skim milk, topping, mango, cake, pomegranate seeds

Taken from www.kraftrecipes.com/recipes/mango-cloud-cake-137568.aspx (may not work)