Ingredients

1 prepared angel food cake (8 inches), cut into 1-inch cubes1/2 cup instant sugar-free cappuccino mix, divided
2 cups cold fat-free milk, divided
1 package (8 ounces) fat-free cream cheese, softened
1 package (1 ounce) sugar-free instant vanilla pudding mix
2 cups reduced-fat whipped topping
1/2 teaspoon baking cocoa

SERVINGS 8
CATEGORY Lower Fat
METHOD Chill
PREP 20 min.
TOTAL 20 min.

 Method 

Place cake cubes in an ungreased 13-in. x 9-in. x 2-in. dish. In a small bowl, combine 1/4 cup cappuccino mix and 1/2 cup milk until dissolved. Pour over cake.

In a mixing bowl, beat cream cheese. In another bowl, combine pudding mix and remaining cappuccino mix and milk; whisk until smooth and thickened. Add to the cream cheese; mix well. Fold in whipped topping; spoon over cake mixture. Refrigerate for 3 hours or overnight. Sprinkle with cocoa just before serving.

 SOURCE From Quick Cooking
"I call this my 'skinny' dessert," Jackie Newell says with a
smile. "It tastes just like the traditional Italian dessert, but uses Low-fat and sugar-free ingredients, " explains the Roanoke, Virginia cook.