3 tablespoons cornstarch ¾  cup sugar 3 cups skim milk 1/3  cup egg substitute 1 ½  teaspoons vanilla 1 small angel food cake, cubed (about 7 or 8 ounces) 1 20-ounce can crushed pineapple in its own juice, drained* 1  pint fresh blueberries 1 ½  cups sliced fresh Strawberries, or fresh raspberries 2  medium bananas 8-ounce container frozen nonfat whipped topping, thawed in refrigerator


In saucepan over medium heat, mix cornstarch and sugar; blend in milk until smooth. Cook, stirring constantly, until mixture boils. Reduce heat to low and cook 1 additional minute, Stir about ½ cup hot pudding into egg substitute; blend well and return to sauce pan. Cook and stir 3 minutes. Do not boil. Remove from heat and stir in vanilla; place waxed paper or plastic wrap directly on pudding and cool on wire rack.

Arrange cake cubes in even layer in bottom of 9×13-inch baking dish. Sprinkle drained pineapple over cake. Reserve several blueberries and straw­berry slices for garnish; sprinkle remaining berries over pineapple. With spatula, evenly spread pudding over berries. Slice bananas on top of pud­ding; evenly spread whipped topping over bananas. Garnish with reserved blueberries and strawberries. Chill at least 2 hours before serving.