Ingredients
- 1 prepared 8-in angel food cake cut into 1-in cubes
- 1-3 oz pkg. of sugar-free raspberry jell-o
- 1 cup boiling water
- 1 cup cold water
- 1-16 oz can light peach slices
- 3 cups fat free milk
- 1-1.5 oz pkg. sugar-free vanilla pudding
- 1-8 oz. carton of light or fat free cool whip
Directions
- Arrange cake cubes on the bottom of a 9x13 pan. Dissolve jello in boiling water then stir in cold water. Pour Jell-O over cake. Arrange peaches over Jell-O.
- Mix together milk and pudding; spread over peaches. Top with Cool Whip. Refrigerate at least 2 hours before cutting.