Ambrosia Cake

Okay - so I haven't actually made this yet - but I plan to. Soon. Most likely for my small group. (Sorry, guys, you tend to be guinea pigs to many of my homemade dishes!)

It's Ambrosia Cake. Yummy! Saw this made a couple weeks ago on Food Network. It's a Sandra Lee Semi-Homemade recipe. Gotta love semi-homemade cooking! And this one is a calorie-conscious one too!

If you make it - I'd love to hear how you liked it!

Happy Cooking!




Ingredients

* 1 (12-ounce) store-bought angel food cake
* 1/2 cup fat free vanilla yogurt
* 1 (16-ounce) container lite whipped topping, divided use (recommended: Cool Whip Lite)
* 1 (8.25-ounce) can peach slices, drained, cut in 1/2 (recommended: - S and W)
* 1 cup seedless grapes, sliced in 1/2
* 1/2 cup sugar free apricot preserves (recommended: Smucker's)
* 1 (11-ounce) can Mandarin orange segments, drained (recommended: Dole)
* 1 cup plain shredded coconut, plus 1 cup toasted
* 1 (8-ounce) can pineapple slices, drained and cut in 1/2 (recommended: Dole)
* 1/4 cup frozen cherries, defrosted

Directions

Cut the cake horizontally into thirds and place the bottom layer on a serving plate. In a small bowl add the yogurt and a 1/2 cup of whipped topping and mix well to blend. Spread on the bottom layer and top with the sliced grapes. Add the middle layer and spread with the preserves and cover with the orange segments. Put the last layer on top and frost entire cake with remaining whipped topping. Toss 1 cup coconut with the toasted coconut and press into sides of cake. Arrange pineapple and cherries on top.

Refrigerate until ready to serve. Serve at room temperature.