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Pinch Cake Pudding

Angel food cake, without icing 2 cups fruit cocktail; drain and reserve juice 1 package vanilla, lemon or banana pudding Optional: Whipped cream topping

Buy or bake an un-iced angel food cake. Here’s where the pinch comes in: Simply pinch off bite-size pieces of the cake and make a layer of them on the bottom of your dish or pan. Totally cover the pan with the angel food pinches. Drain the fruit cocktail and reserve the juice. Layer the fruit over the cake pinches. Use the variety of instant pudding you like best, and use the reserved fruit cocktail juice toward the liquid need to make the pudding. If you need extra liquid to make the pudding according to the directions on the box, make up the difference using milk. Pour the liquid pudding over the fruit and cake pinches in your dish or pan. Place the dish or pan into your fridge to give the pudding time to set up. You can do this a day ahead of time. Some of you might think spraying the whipped cream on top of the pinched cake pudding is gilding the lily. It really is not necessary to make a delicious dessert – but hey, who doesn’t like a little whipped cream on most anything? I enjoy this best when it’s served cold from the fridge, but some have told me they like to warm the basic dish a little before adding the whipped cream. Either way you’ll be considered a Trustworthy Skinny Cook by all who get to enjoy this dessert. Readers with questions or comments for Dave Kessler may write to him in care of this publication.