Ingredients

1 small angel food cake, or about 2/3 of a 9-by-13-inch sheet cake
1 large package instant, fat-free and sugar-free vanilla pudding
3 cups skim milk
8-9 cups sliced ripe peaches
1 teaspoon sugar
1 small carton light or fat-free whipped topping

Directions

Tear or dice cake into bite-size pieces or cubes. Blend the vanilla pudding with milk, whisking until smooth. Set aside a few minutes to allow to thicken. Meanwhile, puree about 2 cups of the peaches with the sugar in a blender until smooth.

Arrange half of the cake pieces on the bottom of a trifle bowl or another 3-quart serving bowl. Top the cake pieces with about 3 cups of peach slices, arranging them in an even layer. Drizzle half of the peach puree over the sliced peach layer.

Spoon 1 1/2 cups of vanilla pudding over the sliced peaches, and spread evenly.

Repeat layers with remaining cake, peaches, puree and pudding. Then arrange the remaining peaches around the edge of the bowl, on top of the pudding. Spoon whipped topping over the pudding, allowing the circle of peaches to show along the edge. If not serving immediately, cover with plastic wrap and refrigerate until just before serving.