Raspberry Peach Delight

By dashy_65

Ingredients

• 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
• 1 package (.3 ounce) sugar-free raspberry gelatin
• 1 cup boiling water
• 1 cup cold water
• 1 can (15 ounces) sliced peaches in juice, well drained and halved
• 3 cups cold fat-free milk
• 1 package (1.5 ounces) sugar-free instant vanilla pudding mix
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Details

Servings 15
Adapted from tasteofhome.com

Preparation

Step 1

Arrange cake cubes in a 13-in. x 9-in. dish.
In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over cake. Arrange peaches over gelatin.
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over peaches. Top with whipped topping. Cover and refrigerate for at 2 hours before cutting.

133 ca., 2 g fat, 260mg sodium, 24g carbs