Raspberry Peach Delight

• 1 prepared angel food cake, cut into 1 inch cubes (8")
• 1 (1/3 ounce) package sugar-free raspberry gelatin
• 1 cup boiling water
• 1 cup cold water
• 1 (16 ounce) can unsweetened sliced peaches, drained and halved
• 3 cups cold nonfat milk
• 1 (1 1/2 ounce) package sugar-free instant vanilla pudding mix
• 1 (8 ounce) cartonfrozen reduced-calorie whipped topping, thawed

1. Arrange cake cubes in a 13x9x2 inch dish.
2. In a small bowl, dissolve gelatin in boiling water; stir in cold water.
3. Pour over cake.
4. Arrange peaches over gelatin.
5. In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened.
6. Spread over peaches.
7. Top with whipped topping.
8. Cover and refrigerate for at least 2 hours before cutting.

cake, raspberry gelatin, boiling water, cold water, peaches, cold nonfat milk, vanilla pudding

Taken from www.food.com/recipe/raspberry-peach-delight-74860 (may not work)