• Ingredients
  • 1 (0.3 ounce) package sugar-free cherry gelatin
  • 1 cup boiling water
  • 1 (10 inch) angel food cake, cut in cubes
  • 1 (20 ounce) can reduced-sugar cherry pie filling
  • 1 (8 ounce) container fat free frozen whipped topping, thawed

Directions

  • 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.