Nutty Angel Cake


1 package white angel food cake mix
1 cup fat-free (skim) milk
1 package 4-serving size sugar free milk chocolate instant pudding and pie filling
2 cups frozen (thawed) reduced-fat whipped topping
1 small package chopped nuts (of your choice)


Place pudding mix into a large mixing bowl. Pour milk into center of pie filling. Beat until dry powder is totally moistened. Thaw frozen topping and mix into pie filling mixture. Follow the directions on cake mix for baking an angel food cake. After cake is baked cool completely. Cut cake in half. Take one half of the pie mixture and spread evenly onto bottom layer of cake, spreading all the way to the edges. Place top layer of cake over the pie mixture on the bottom half of cake. Spread the rest of the pie mixture over the top of the cake. Mixture can be spread down the sides of the cake. Place in the refrigerator for no longer than 1 day. Serve with chopped nuts over the top.