Angel Food Cake Strawberry Dessert - Diabetic

• 1 (10 oz.) angel food cake, cut in small pieces
• 1 c. boiling water
• 1 small pkg. strawberry sugar-free low calorie gelatin
• 1 c. cold water
• 1 pt. strawberries, halved
• 4 c. cold skim milk
• 2 (4 oz.) pkg. vanilla fat-free, sugar-free instant reduced calorie pudding and pie filling
• 2 c. thawed Cool Whip Lite whipped topping

1. Line bottom of large baking dish with cake pieces.
2. Stir boiling water into gelatin in medium bowl for 2 minutes, or until completely dissolved.
3. Stir in cold water.
4. Pour over cake pieces. Top with strawberries, reserving several for garnish, if desired. Pour milk into large bowl.
5. Add pudding mix; beat with wire whisk 1 minute.
6. Spread evenly over cake pieces and strawberries.
7. Let stand 5 minutes.
8. Spread whipped topping over pudding.
9. Refrigerate 4 hours, or until set.
10. Garnish with reserved strawberries.
11. Yields 15 servings.

angel food cake, boiling water, strawberry sugar, cold water, strawberries, cold skim milk, vanilla fatfree, topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=838240 (may not work)