Raspberry and Peach Delight

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.