Light Tiramisu
1 angel food cake cut into 1 inch cubes
1/2 cup instant (sugar free) cappuccino mix
2 cups cold skim milk, divided
1 (8oz) package of fat free cream cheese
1 (1oz) package of instant vanilla pudding
2 cups reduced fat whipped topping
1/2 teaspoon baking cocoa
Place cake cubes in an ungreased 9×13 pan. In small bowl combine 1/4 cup cappuccino mix and 1/2 cup milk mix til dissolved. Pour over cake. In large bowl, beat cream cheese until fluffy. In another large bowl combine pudding mix, remaining cappuccino mix and milk; whisk until smooth and thickened. Beat into cream cheese and mix well. Fold into whipped topping; fold into cake mixture. Refrigerate at least 3 hours and sprinkle with cocoa before serving.
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