Source: dLife DD

Delicious layers of cake, pineapple, strawberries, banana and lemon custard.

Servings

1 Cake, white, reduced calorie, low fat, with artificial sweetener, dry serving, SD
1.5 cup cold water
3 egg whites
1.5 cup Pineapple, chunks, with juice, canned , drained
1 pint fresh sliced strawberries , sliced
2 Banana, medium, fresh , sliced
0.75 cup frozen whipped topping , thawed
0.25 cup sugar
2 tbsp cornstarch
2 tbsp white all purpose flour
1 cup fat free milk
0.5 cup fresh lemon juice
2 eggs , slightly beaten
0.25 oz ground nutmeg

1 Preheat oven to 350 degrees.
2 Make cake mix following package directions using 1 1/2 cups water and 3 egg whites. Spoon batter into a grease and floured 13 x 9 inch baking pan.
3 Bake cake 28 to 30 minutes or until top is springy. Flip cake out of pan and let cool on a wire rack. Slice half the cake into 1-inch cubes. Save the rest for another use.
4 Using a food processor or blender puree pineapple until smooth.
5 Place 1/3 of cake cubes on the bottom of a 2 quart glass serving bowl. Spoon 1/3 cup Lemon Custard on top and 1/3 cup pineapple puree. Add 1/3 of strawberries and bananas.
6 Continue layering until all ingredients are used, ending with strawberries and bananas. Chill about 1 hour, top with whipped cream.
Lemon Custard
1 Combine sugar, cornstarch, and flour in a pot.
2 Whisk in milk and lemon juice and bring to a boil over medium heat. Stirring continually, boil 1 minute.
3 Mix 1/2 cup milk mixture into eggs and pour egg mixture back into pot. Cook over low heat, whisking continually until thick.
4 Take pot off of heat and mix in nutmeg. Chill 1 to 2 hours.

Use a very pretty glass bowl for this attractive layered dessert.