This recipe originally came from Margaret Varn, an early Belle Meade member. Jean Derrick tweaked it by substituting low-fat and low-carbohydrate ingredients.
1 angel food cake
2 large packages instant sugar-free pudding.
1 large tub of fat-free Cool Whip
1 tablespoon Splenda
1 cup cooking sherry
5 2/3 cups of milk
1 teapoon vanilla extract
1 can fruit filling or fresh fruit such as cherries or blueberries
Tear angel food cake into pieces and set aside. Mix Cool Whip, Splenda and a third of the sherry. In another bowl, mix instant pudding with milk, the rest of the sherry and the vanilla extract. In a large compote, layer the cake, pudding and cream mix, repeating until the bowl is full. Top with fruit. (Note: This dish is most flavorful when made a day ahead.)