1 pkg (3oz) Sugar Free Lime gelatin
1 cup boiling water
1 prepared Angel Food Cake (8 inches), cut into 1 inch squares (cubes)
1 pkg (8oz) reduced-fat cream cheese, cubed
1/2 cup sugar
2 tsp lemon juice
1 1/2 tsp grated lemon peel
1 carton (8oz) reduced-fat whipped topping, thawed
In a bowl, dissolve gelatin in hot water. Refrigerate until mixture just begins to thicken, about 35 min. Place cake cubes in a 9x13x2 dish, coated with nonstick spray;set aside. Mix cream cheese until smooth. Beat in sugar lemon juice and peel. Add gelatin, beat until combined. Fold in l 1/2 cups topping. Spread over cake, covering completely. Refrigerate at least 2 hrs. Top with remaining topping.
