Cherry Angel Trifle

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  • 1 (3 oz.) package sugar-free cherry gelatin
  • 1 cup boiling water
  • 1 prepared angel food cake, cut into 1-inch cubes
  • 1 (20 oz.) can light cherry pie filling
  • 1 (8 oz.) carton frozen nonfat whipped topping, thawed


  1. Dissolve gelatin in water; refrigerate for 15 minutes. Place half of the cake cubes in a 3-quart trifle bowl; top with half of the gelatin and pie filling. Repeat layers. Top with whipped topping. Refrigerate for at least 1 hour. Yields 16 servings.

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