So a couple of weeks ago, I went to make my Lemon Angel Food Cake for a potluck at my work. Well, it turns out it is very important to let your angel food cake cool completely before trying to take it out of the pan. I tried to rush it and remove it from the angel food cake pan while it was still warm and.......it deflated......like a tire. It looked awful. So I still made the glaze hoping to somehow "cover up" what I had done. I poured on the glazed and now had a glazed deflated tire.... So I covered up my mistake the best I could by turning it onto a trifle and it was wonderful!! And Angel Food cake is already fat free and I used sugar free pudding, sugar free jello, and sugar free cool whip. No one ever would have known if I didn't tell them!
Take one glazed Lemon Angel Food Cake and cut it into cubes, set aside. Mix 1 small box of strawberry sugar free jello with two cups boiling water. Stir until jello dissolves and pour over 1 1/2 cups sliced frozen strawberries and place in refrigerator until cool but not set. In another bowl, mix 2 small boxes instant sugar free vanilla pudding with 4 cups milk (I used skim milk) and stir until combined. In a trifle bowl, place half of the angel food cake cubes in the bottom. Spoon in half of the strawberries out of the jello liquid and spoon in enough of the jello liquid to just "wet" the angel food cake. You will NOT use all of the jello liquid. Next, spoon in half of the pudding followed by half of the sugar free cool whip. Repeat all the layers again. Cover and refrigerate for at least 4 hours or overnight.