Ingredients
1 package (.3 ounce) sugar-free lime gelatin1 cup boiling water1 prepared angel food cake (8 inches), cut into 1-inch cubes1 package (8 ounces) reduced-fat cream cheese, cubed1/2 cup sugar2 teaspoons lemon juice1-1/2 teaspoons grated lemon zest1 carton (8 ounces) reduced-fat whipped topping, thawed, divided
Preparation
In a small bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes. Place cake cubes in a 13x9-in. dish coated with cooking spray; set aside.
In a small bowl, beat cream cheese until smooth. Beat in the sugar, lemon juice and zest. Add gelatin mixture; beat until combined. Fold in 1-1/2 cups whipped topping.
Spread over top of cake, covering completely. Refrigerate for at least 2 hours or until firm. Cut into squares; top with remaining whipped topping.
