2 -8 oz. Fat Free or Lite cool whip
2-1 oz. pkgs. sugar- free -or Fat Free vanilla instant pudding
1 Fat Free Pound cake
1 20 0z. can crushed pineapple, drained
2-3 bananas, sliced
1 20 0z. can Lite strawberry or cherry pie filling

Thaw cool whip.
Prepare the pudding according to the directions on the boxes, with Fat Free or Skim milk.
Slice and cube the pound cake, set aside.
Drain the crushed pineapple.
Slice the bananas.
Mix all ingredients in a large bowl.

Or you can layer it in a large bowl:
Pound cake
Pudding
Pie filling
Pineapple
Cool Whip

Repeat until you end up with the cool whip on the top.
Refrigerate till ready to serve.

1. Pit 0.5 lb Medjool dates and mash into a paste.
2. Powder 1.5-2 cups of almonds in a blender and mix with the date paste (add until paste is relatively stiff)
3. Pack stiff paste into a small bowl or cake form, then turn out onto a plate and serve.
Optional: Flavoring with strawberries and/or peppermint (dehydrate, powder in blender, and mix with the almond powder in step 2), also mix the almond powder with a small amount of honey for date cake icing.
Final product is very rich and we like it best as a small slice served chilled with fresh blackberries, peppermint, and apple slices.
The cake will store for 2+ months in a Ziplock in the fridge without loss of freshness.
Stephen