Printable | Taste of Home

Raspberry Peach Delight

1 prepared angel food cake (8 inches), cut into 1-inch cubes
1 package (.3 ounce) sugar-free raspberry gelatin
1 cup boiling water
1 cup cold water
1 can (15 ounces) sliced peaches in juice, well drained and halved
3 cups cold fat-free milk
1 package (1.5 ounces) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

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

Printed from tasteofhome.com Sep 6, 2008

-----------------------Fold------------------------

Raspberry Peach Delight cont.

soft-set. Spoon over peaches. Top with whipped topping. Cover and
refrigerate for at least 2 hours before cutting.

Yield: 15 servings.