1 (.3 oz.) pkg. sugar-free cherry gelatin
1 c. boiling water
1 prepared angel food cake (10-inch), cut into 1-inch cubes
1 (20 oz.) can light cherry pie filling
1 (8 oz.) carton frozen nonfat whipped topping, thawed

Dissolve gelatin in water; refrigerate for 15 minutes. Place half of the cake cubes in a 3-quart trifle or serving bowl. Top with half of the gelatin and pie filling. Repeat layers. Top with whipped topping. Refrigerate for at least 1 hour.