1 prepared 8-in angel food cake cut into 1-in cubes
1-3 oz pkg. of sugar-free raspberry jell-o
1 cup boiling water
1 cup cold water
1-16 oz can light peach slices
3 cups fat free milk
1-1.5 oz pkg. sugar-free vanilla pudding
1-8 oz. carton of light or fat free cool whip
1. Arrange cake cubes on the bottom of a 9x13 pan. Dissolve jello in boiling water then stir in cold water. Pour Jell-O over cake. Arrange peaches over Jell-O.
2. Mix together milk and pudding; spread over peaches. Top with Cool Whip. Refrigerate at least 2 hours before cutting.