- 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided
- 1 can (15 ounces) reduced-sugar fruit cocktail, drained
- 1 prepared angel food cake (10 inches)
- 1 can (11 ounces) Mandarin oranges, drained
- 1 large navel orange, sliced, optional
- Fresh mint, optional
Fold 1 1/2 cups whipped topping into fruit cocktail just until blended. Split cake horizontally into three layers; place one layer on a serving plate. Spread with half of the fruit mixture.
Repeat layers. Top with remaining cake layer. Frost top and sides with remaining whipped topping. Arrange mandarin oranges on top. Refrigerate until serving. Garnish with orange slices and mint if desired.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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