Shelly's Recipe

RASPBERRY PEACH DELIGHT

Category: Layered Desserts

1 prepared angel food cake (8 inches), cut into 1-inch cubes
1 package (.3 ounce) raspberry gelatin
1 cup boiling water
1 cup cold water
1 (15 ounces) can sliced peaches in juice, well drained and halved
3 cups cold milk
1 (1.5 ounces) package instant vanilla pudding mix
1 (8 ounces) carton frozen reduced-fat whipped topping, thawed

Arrange cake cubes in a 13x9 inch dish. In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over cake. Arrange peaches over gelatin.

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over peaches. Top with whipped topping. Cover and refrigerate for at least 2 hours before cutting. Yield: 15 servings.