Ambrosia Cake
- 1 (12-ounce) store-bought angel food cake
- 1/2 cup fat free vanilla yogurt
- 1 (16-ounce) container lite whipped topping, divided use (recommended: Cool Whip Lite)
- 1 (8.25-ounce) can peach slices, drained, cut in 1/2 (recommended: - S and W)
- 1 cup seedless grapes, sliced in 1/2
- 1/2 cup sugar free apricot preserves (recommended: Smucker's)
- 1 (11-ounce) can Mandarin orange segments, drained (recommended: Dole)
- 1 cup plain shredded coconut, plus 1 cup toasted
- 1 (8-ounce) can pineapple slices, drained and cut in 1/2 (recommended: Dole)
- 1/4 cup frozen cherries, defrosted
- Cut the cake horizontally into thirds and place the bottom layer on a serving plate.
- In a small bowl add the yogurt and a 1/2 cup of whipped topping and mix well to blend.
- Spread on the bottom layer and top with the sliced grapes.
- Add the middle layer and spread with the preserves and cover with the orange segments.
- Put the last layer on top and frost entire cake with remaining whipped topping.
- Toss 1 cup coconut with the toasted coconut and press into sides of cake.
- Arrange pineapple and cherries on top.
- Refrigerate until ready to serve.
- Serve at room temperature.
cake, vanilla yogurt, topping, peach slices, grapes, sugar, orange segments, coconut, pineapple, frozen cherries
Taken from www.foodnetwork.com/recipes/sandra-lee/ambrosia-cake-recipe.html (may not work)