Ingredients

1 package (4-serving) vanilla sugar-free pudding mix
1½ cups skim milk
2 teaspoons vanilla or almond extract
½ prepared angel food cake
1 carton (8-ounce) fat-free frozen whipped topping, thawed
1½ cups frozen, unsweetened raspberries or strawberries
Cooking spray

Directions

1. At least 3 hours before serving, prepare pudding according to package directions, but use only 1½ cups skim milk.
2. Add vanilla or almond extracts to pudding, mix well, and chill.
3. At least 2 hours before serving slice angel food cake into thin strips with serrated knife.
4. Fold half of thawed whipped topping into chilled pudding.
5. Spray 9x9 inch dish lightly with cooking spray. Place a third of cake slices in bottom of dish. Cover with a third of pudding; then sprinkle with a layer of frozen berries.
6. Repeat to make 3 layers. Spread remaining whipped topping over top of dessert. Chill at least 2 hours before serving. Cut into 12 squares and serve cold.