2 cups boiling water
1 pkg. (8-serving size) JELL-O cranberry flavor sugar-free gelatin
1 cup cold water
2 cups cold fat-free milk
2 pkg. (4-serving size each) JELL-O vanilla fat-free, sugar-free instant pudding and pie filling
½ teaspoon ground cinnamon
1 (8 oz.) tub light whipped topping, thawed
1 pkg. (13.6 oz.) fat-free pound cake, cut into ½-inch cubes
1 can (11 oz.) mandarin orange segments, drained

STIR boiling water into gelatin in medium bowl 2 minutes until completely dissolved. Stir in cold water. Pour into 13x9-inch pan. Refrigerate 3 hours or until firm. Cut into ½-inch cubes.

POUR milk into large bowl. Add dry pudding mixes and cinnamon. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes or until thickened. Gently stir in whipped topping until well blended.

REMOVE 1 cup of the gelatin cubes; set aside. Layer half each of the remaining gelatin cubes, cake cubes, oranges and pudding mixture in 3-quart serving bowl. Repeat layers once; top with the reserved gelatin cubes.

REFRIGERATE 1 hour or until ready to serve. Store leftover dessert in refrigerator.

Nutrition Facts
Calories: 130
Fat: 2 grams
Saturated Fat: 2 grams
Carbohydrate: 26 grams
Fiber: 1 gram S
odium: 300 mg