Source: dLife DD

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

Servings

1.0
1 each  Cake, white, reduced calorie, low fat, with artificial sweetener, dry serving, SD 1.5
1 1/2 cup  cold water 3.0
3 each  egg whites 1.5
1 1/2 cup  Pineapple, chunks, with juice, canned 1.0
1 pint  fresh sliced strawberries 2.0
2 each  Banana, medium, fresh 0.75
0 3/4 cup  frozen whipped topping 0.25
0 1/4 cup  sugar 2.0
2 tbsp  cornstarch 2.0
2 tbsp  white all purpose flour 1.0
1 cup  fat free milk 0.5
0 1/2 cup  fresh lemon juice 2.0
2 each  eggs 0.25
0 1/4 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.
7. Lemon Custard
8. Combine sugar, cornstarch, and flour in a pot.
9. Whisk in milk and lemon juice and bring to a boil over medium heat. Stirring continually, boil 1 minute.
10. Mix 1/2 cup milk mixture into eggs and pour egg mixture back into pot. Cook over low heat, whisking continually until thick.
11. Take pot off of heat and mix in nutmeg. Chill 1 to 2 hours.