Ingredients:
1 (1/3 ounce) package fat free lime Jell-O gelatin
1 cup water, boiling
1 (8 inch) angel food cake, cut into 1 cubes
8 ounces reduced-fat cream cheese, cubed
1/2 cup sugar
2 teaspoons lemon juice
1 (8 ounce) containers fat-free whipped topping, thawed and divided
Directions:
In a bowl, dissolve gelatin in boiling water.
Refrigerate until mixture begins to thicken about 35 minutes.
Place cake cubes in a 13″x9″x2″ dish coated with non stick spray, set aside.
In a small mixing bowl, beat cream cheese until smooth.
Beat in sugar, lemon juice and peel; add gelatin mixture; beat until combined.
Fold in 1 1/2 cups whipped topping.
Spread over cake covering completely.
Refrigerate at least 2 hours.
Cut into squares and top with remaining whipped topping.
Servings: 8
Time preparation: 10 min.
Time total: 10 min.