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Ingredients

• CAKE:
• 1 (1 lb. 2.25-oz.) pkg. pudding included Yellow cake mix
• 1 1/3 cups apricot nectar
• 2 eggs
• FILLING:
• 1 cup raspberry spreadable fruit or jam
• FROSTING:
• 1 1oz sugar free vanilla instant pudding mix
• 1/2 cup skim or low fat milk
• 2 Tablespoons apricot nectar
• 1 8oz frozen light whipped topping thawed
• 3 Tablespoons coconut, toasted

Description

Kristina’s $2,000 Winning Recipe From The 35th Pillsbury Bake-Off

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