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Ingredients Jump to Instructions ↓

  1. 1 (0 1/3 ounce) package sugar-free cherry gelatin

  2. 1 cup boiling water

  3. 1 (10 inch) angel food cake, cut in cubes

  4. 1 (20 ounce) can reduced-sugar cherry pie filling

  5. 1 (8 ounce) container fat free frozen 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.

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