Chocolate Angel Dessert - cooking recipe

Ingredients

1 1/2 c. small angel food cake cubes
1 c. raspberries
1 1/2 c. cold 2% low-fat milk
1/4 tsp. vanilla
1 (4 serving size) pkg. Jell-O brand chocolate flavored sugar-free instant pudding and pie filling
1 c. thawed Cool Whip lite whipped topping

Preparation

Divide cake cubes and raspberries evenly among 7 dessert dishes or layer in an 8-inch square pan.
Pour milk and vanilla into medium bowl.
Add pudding mix.
Beat with wire whisk until well blended.
Let stand 5 minutes. Fold in Cool Whip. Spoon into dessert dishes.
Refrigerate at least 2 hours.
Diabetic Exchange Per Serving:
1 starch and 1/2 fat.