| 1 | Pkg. (3 oz.) | Sugar-free Lime gelatin |
| 1 | Cup | Boiling water |
| 1 | Prepared | Angel food cake, cut into 1-inch cubes |
| 1 | Pkg. (8 oz.) | Reduced fat, cream cheese, cubed |
| 1/2 | Cup | Sugar |
| 2 | Tsps. | Lemon juice |
| 1 1/2 | Tsps. | Grated lemon peel |
| 1 | Carton (8 oz.) | Reduced-fat, whipped topping, thawed |
In a bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes. Place cake cubes in a 13x9x2" dish coated with nonstick cooking 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 for at least 2 hours or until firm. Cut into squares. Top with remaining whipped topping.
YIELD: 15 servings