Raspberry and Peach Delight
1 prepared Angel food cake, cut into 1 inch cubes
1 package (.3 oz.) sugar-free raspberry gelatin
1 cup boiling water
1 cup cold water
1 can (16 oz.) reduced-sugar sliced peaches, drained and halved
3 cups cold fat-free milk
1 package (1.5 oz.) sugar-free instant vanilla pudding
1 carton (8 oz.) cool whip
Arrange cake cubes in a 13 x 9 dish.
In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over cake.
Arrange peaches over gelatin.
In a bowl, whisk milk and pudding mix for 2 min. or until slightly thickened. Spread over peaches. Top with cool whip.
Cover and refrigerate for at least 2 hrs. before cutting.
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