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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 15 |
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This light dessert is a snap to make using prepared angel food cake, says Alice Reed of Penfield, New York. I sometimes layer it in a glass trifle bowl and top it with fresh raspberries for an elegant party dish. 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 |
Directions:
1. Arrange cake cubes in a 13-in. x 9-in. dish.
2. In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over cake. Arrange peaches over gelatin.
3. 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 least 2 hours before cutting. Yield: 15 servings.
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