Diabetic Punch Bowl Desert - cooking recipe

Ingredients

3 (1 ounce) packages sugar free vanilla pudding mix (to be cooked)
6 cups skim milk
3/4 cup no sugar added flaked coconut
3 cups fresh strawberries or 3 cups no sugar added frozen sliced strawberries, unthawed
2 2 cups no sugar added frozen blueberries or 2 cups frozen blackberries, unthawed
12 ounces sugar free whipped cream
1/2 cup pecans, chopped
10 ounces drained pineapple (not in syrup)
1 angel food cake

Preparation

Cook pudding according to directions on package, set aside.
Tear angel food cake into small pieces.
Place a layer of cake pieces in a bowl, approximately half the cake.
Pour half pudding mix over the cake pieces.
Place half of the strawberries on top of pudding along with half of the blueberries, half of the pineapple, 1/2 of the nuts and 1/2 or 1/4 cup of coconut.
Layer last half of cake, then last half of pudding, last half of the strawberries , blueberries, pineapple, and 1/2 or 1/4 cup of coconut. NO NUTS!
Top with sugar free whipped cream.
Sprinkle last half of nuts on top and add strawberries and blueberries on top for decoration, if you want.