Make lemon pudding as directed on the box, letting the pudding fully set up (our calorie count is based on using 2% milk to make the pudding).
Fold in light whip cream in equal parts to the pudding, making sure it’s fully mixed in.
Cut the angel food cake in squares. We used half of a one inch slice for each cup.
Dice 3 strawberries per cup.
Begin the layering with your pudding mixture in the bottom of the cup. Add about 1/4 C of the lemon pudding mixture. Add your cake pieces and your diced strawberries. Add one more layer of the pudding mixture (another 1/4 C) to cover the top. Finish with a dollop of whip cream, a couple of strawberries and cake crumbles.
Total calorie count based on our quantities is 192!