Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut cake into 1 inch cubes. prepare pudding according to directions on package. fold half of the cool whip into the pudding. place 1/3 of the cake cubes in a 2 quart serving bowl; dot with 1/2 of the raspberry preserves. layer 1/2 of the raspberies and 1/2 of the pudding mixture over this. continue layering with 1/3 of the cake cubes, the remaining preserves, raspberries and pudding mixture. top with remaining cake cubes and whipped topping. cover and refrigerate at least 3 hours. sprinkle with almonds before serving. *youmay have a variation of this using omit raspberry preserves and raspberries. add 1 tsp. rum flavoring into the pudding mixture, and 2 cups fresh of 12 oz. frozen (thawed) blueberries.

Target recipe: bake and cool cake as directed on package. tear cake into 3/4 inches pieces. pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. add raspberries. refrigerate gelatin mixture about 15 minute or until thickened, but not set. layer half of each - cake pieces, gelatin mixture, and yogurt - in a 3 quart glass bowl; repeat. refrigerate at least 2 hours or until firm. spread whipped topping on top and serve.