Source: dLife

Peaches, sugar-free vanilla pudding with raspberry gelatin and whipped topping.

Servings

1 piece angel food cake , cut into 1 inch cubes
1 Gelatin, raspberry, sugar free, dry serving, SD
1 cup cold water , boiling
1 cup cold water , cold
16 oz Peaches, light, with extra light syrup, canned , drained and halved
3 cup fat free milk
1 Pudding, vanilla, sugar free, dry serving, SD
8 mL frozen low fat whipped topping , thawed

1 Lay cake cubes in a 13 x 9 inch casserole dish.
2 Stir together gelatin and water in a small bowl making sure all gelatin dissolves. Spoon mixture evenly over cake. Lay peaches on top of cake.
3 Stir together milk and pudding mix and combine well. Let rest for 2 minutes.
4 Spread pudding evenly over peaches. Spoon whipped topping over peaches.
5 Wrap with plastic wrap and chill for at least 2 hours. Slice into 15 even servings.

For a different plating, try preparing this in a trifle bowl and top with fresh raspberries and a sprig of mint.