Cherry Angel Trifle
  • Servings: 16
  • 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
  1. Dissolve gelatin in water; refrigerate for fifteen minutes.
  2. Place half of the cake cubes in a 3-quart trifle or serving bowl; top with half of the gelatin and pie filling.
  3. Repeat layers. Top with whipped topping. Refrigerate for at least one hour.
Light, fluffy and refreshing! And wonderful with a cup of hot tea!