1 angel food cake, torn into bite size peices
2, 16 oz. containers of fresh strawberries
1 c. splenda/sugar
2, 3.4 oz. boxes sugar free cheesecake flavor pudding mix
8 oz. whipped topping, thawed
4 c. milk
Cut strawberries into quarters. Save a few for garnish. Cover with Splenda. Set in refrigerator for 1 hour. Prepare pudding mix with milk as directed. Once it is set, add whipped topping. Place layer of torn cake in bottom of clear bowl. Cover with layer of pudding. Add layer of strawberries. Repeat layers until the bowl is filled, stopping with pudding on top. Garnish with halved strawberries on top, as shown in picture above.
This is a nice light & fluffy dessert that even diabetics can have.
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