Ingredients
1 package (.3 ounce) sugar-free cherry gelatin1 cup boiling water1 angel food cake mix (8 to 10 ounces), cut into 1-inch cubes1 can (20 ounces) reduced-sugar cherry pie filling1 carton (8 ounces) frozen fat-free whipped topping, thawed
Preparation
Dissolve gelatin in water; refrigerate for 15 minutes. Place half of the cake cubes in a 3-qt. trifle or serving bowl; top with half of the gelatin and pie filling. Repeat layers. Top with whipped topping. Refrigerate for at least 1 hour.
