Luscious Lime Angel Cake

This can be made as a cake or as a trifle.  I am sure it would be prettier as a trifle, but I have only made it as a cake.  Much simpler.   :)

Luscious Lime Angel Cake

1 small pkg. sugar free lime jello

1 cup boiling water

1 prepared angel food cake mix  (I made in a 9x13 pan)

1  8oz. pkg. reduced fat cream cheese

½ cup sugar or Splenda

2 tsp. lemon juice

1 ½ tsp. lemon peel (optional)

1 8oz. carton whipped topping

Bake the angel food cake in a 9x13 pan.  Cool.  

In a small bowl, dissolve gelatin in boiling water.  Refrigerate for a few minutes to cool mixture.  Poke holes in the top of the angel food cake and pour about ½ of the gelatin mixture over.  Refrigerate the remaining half to use in upcoming step.  (It would be good for it to thicken slightly, although is not required.)

In a small bowl, beat cream cheese until smooth.  Beat in the sugar, lemon juice and peel.  Add remaining half of gelatin mixture and beat until combined.  Fold in carton of whipped topping.  Spread over top of cake, covering completely.  Refrigerate for at least 2 hours or until firm.  

How to make it as a trifle.  

Follow same directions except cut up the cake into 1 inch cubes.  Refrigerate ALL of the gelatin mixture for about 30 minutes until it is slightly thickened.  Add all of thickened gelatin mixture to the cream cheese/sugar/lemon juice mixture.  Fold in about 1 ½ cups cool whip.  In a trifle bowl, alternate layers starting with the cubed angel food cake, then the topping.  End with the remaining ½ cup of cool whip dolloped on the very top.