Ingredients
1 loaf (10-1/2 ounces) angel food cake, cut into 1-inch cubes2 packages (.3 ounce each) sugar-free strawberry gelatin2 cups boiling water1 package (20 ounces) frozen unsweetened whole strawberries, thawed2 cups cold 1% milk1 package (1 ounce) sugar-free instant vanilla pudding mix1 carton (8 ounces) frozen reduced-fat whipped topping, thawedChopped fresh strawberries, optional
Preparation
Arrange cake cubes in a single layer in a 13x9-in. dish. In a bowl, dissolve gelatin in boiling water; stir in strawberries. Pour over cake and gently press cake down. Refrigerate until set, about 1 hour.
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
Spoon over gelatin layer. Spread with whipped topping. Refrigerate until serving. Garnish with chopped fresh strawberries if desired.
