Cherry Angel Trifle
1 package (.3 ounce) sugar-free cherry gelatin
1 cup boiling water
1 prepared angel food cake (10 inches), cut into 1-inch cubes
1 can (20 ounces) light cherry pie filling
1 carton (8 ounces) frozen nonfat whipped topping, thawed
Dissolve gelatin in water; refrigerate for fifteen minutes.
Place half of the cake cubes in a 3-quart trifle or serving bowl; top with half of the gelatin and pie filling.
Repeat layers. Top with whipped topping. Refrigerate for at least one hour.
Pairs Well With
Light, fluffy and refreshing! And wonderful with a cup of hot tea!