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

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