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  • 1 Prepared Angel Food Cake (8 inches), cut into 1-inch cubes
  • 1 pkg Sugar- Free Raspberry Gelatin
  • 1 c Water, boiling
  • 1 c Water, cold
  • 1 can (15 oz) Sliced Peaches, well drained and halved
  • 3 c Milk, cold, fat-free
  • 1 pkg (1.5 oz) Instant Vanilla Pudding Mix, sugar-free
  • 8 oz Whipped Topping, reduced-fat


Preparation time 20mins
Cooking time 180mins


Step 1

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

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