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1 16 oz. pkg. one step angel food cake mix
1 Tbsp. powdered sugar
1 3 oz. pkg. sugar free strawberry gelatin
1/2 c. boiling water
1/2 c. seedless strawberry jam
1 8 oz. reduced fat cream cheese, softened
1/3 c. fat free milk
2 Tbsp. lemon juice
3 c. reduced fat whipped topping
1 3.4 oz. pkg. instant cheesecake or vanilla pudding mix
1 c. sliced fresh strawberries
1 kiwifruit, peeled and sliced
1 1/2 tsp. grated lemon peel

Line a 15x10x1 baking pan with ungreased parchment paper. Prepare
cake mix according to package directions. Spread batter evenly in
prepared pan. Bake at 350 degrees for 24-26 minutes or until top
is lightly browned. Sprinkle sugar over a waxed paper-lined baking
sheet. Immediately invert cake onto baking sheet. Gently peel off
parchment paper, cool completely. Dissolve gelatin in boiling
water. Stir in jam until melted. With a fork, poke cake at 1/2
in. intervals. Brush with gelatin mixture; chill for 10 minutes.
In a bowl, beat cream cheese, milk, and lemon juice. Add whipped
topping and pudding mix; whisk well. Reserve 1 cup. Place
remaining pudding mixture in pasty bag with a large star tip. Trim
edges of cake. Cut widthwise into three rectangles; place one on
serving plate. Spread 1/2 reserved pudding mixture in center. Pip
pudding mixture around top edge of cake. Repeat with second cake
layer. Top with remaining cake layer. Pipe pudding mixture along
top edges. Fill cent with fruit. Sprinkle with lemon peel. Store
in refrigerator.

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