Raspberry and Peach Delight

1 prepared Angel food cake, cut into 1 inch cubes

1 package (.3 oz.) sugar-free raspberry gelatin

1 cup boiling water

1 cup cold water

1 can (16 oz.) reduced-sugar sliced peaches, drained and halved

3 cups cold fat-free milk

1 package (1.5 oz.) sugar-free instant vanilla pudding

1 carton (8 oz.) cool whip

Arrange cake cubes in a 13 x 9 dish.

In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over cake.

Arrange peaches over gelatin.

In a bowl, whisk milk and pudding mix for 2 min. or until slightly thickened. Spread over peaches. Top with cool whip.

Cover and refrigerate for at least 2 hrs. before cutting.