Categories: Dessert

Ingredients

• 1 prepared angel food cake, cut into 1" cubes
• 1 .3-oz. sugar-free raspberry jello
• 1 cup boiling water
• 1 cup cold water
• 3 cups milk
• 1 1.5 box sugar-free instant vanilla pudding
• 1 8-oz. tub frozen whipping topping, thawed

Directions

1. Arrange cake cubes in a 13×9 dish. In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over cake.

2. In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Spread over gelatin. Top with whipped topping.

3. Cover and refrigerate at least 2 hours before cutting.

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