Ingredients

Ingredients
1 prepared angel food cake (15 to 16 ounces), cut into 1-inch cubes
1 pkg. (0.3 ounces) sugar-free raspberry gelatin
1 cup boiling water
1 cup cold water
2 cups sliced, fresh peaches
3 cups nonfat milk
1 pkg. (1.5 ounces) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen light whipped topping, thawed

Directions

Directions
Arrange cake cubes in a 13-in. x 9-in. dish.
In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over cake. Arrange peaches over gelatin.
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.

Nutrition Facts per Serving: 150 calories, 2g fat, 2g saturated fat, 1mg cholesterol, 285mg sodium, 28g carbohydrates, 1g fiber, 4g protein