Ingredients
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes1/2 cup instant sugar-free cappuccino mix, divided2 cups cold fat-free milk, divided1 package (8 ounces) fat-free cream cheese, softened1 package (1 ounce) sugar-free instant vanilla pudding mix2 cups reduced-fat whipped topping1/2 teaspoon baking cocoa
Preparation
Place cake cubes in an ungreased 13-in. x 9-in. dish. In a small bowl, combine 1/4 cup cappuccino mix and 1/2 cup milk until dissolved. Pour over cake.
In a large bowl, beat cream cheese until fluffy. In a large bowl, combine the pudding mix, remaining cappuccino mix and milk; whisk until smooth and thickened.
Beat into cream cheese and mix well. Fold in whipped topping; spoon over cake mixture. Refrigerate for 3 hours or overnight. Sprinkle with cocoa just before serving.
