Ingredients Jump to Instructions ↓

  1. 1 package ( 1/3 ounce) sugar-free cherry gelatin 1 cup boiling water 1 angel food cake mix (8 to 10 ounces), cut into 1-inch cubes 1 can (20 ounces) reduced-sugar cherry pie filling 1 carton (8 ounces) frozen fat-free whipped topping, thawed

Instructions Jump to Ingredients ↑

  1. 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. Yield: 16 servings.


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