EASY RASPBERRY TRIFLE

By gammy

VERY GOOD

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Ingredients

1 PACKAGE WHITE ANGEL FOOD CAKE MIX
1-1/4 CUPS COLD WATER OR FOLLOW
DIRECTIONS ON CAKE MIX PACKAGE
2 CUPS BOILING WATER
1 PKG 6 OZ SUGAR-FREE RASPBERRY
GELATIN
2 PKGS (10 OZ EACH) FROZEN
SWEETENED RASPBERRIES, THAWED
1 16 OZ CONTAINER COOL WHIP

Details

Servings 16

Preparation

Step 1

BAKE AND COOL CAKE AS DIRECTED FOR ANGEL FOOD PAN. TEAR CAKE INTO 3/4" PIECES. POUR BOILING WATER ON GELATIN IN LARGE BOWL; STIR UNTIL GELATIN IS DISSOLVED. ADD RASPBERRIES. (IF DESIRED, REMOVE SEVERAL RASPBERRIES AND RESERVE FOR GARNISH. REFRIGERATE GELATIN MIXTURE ABOUT 15 MINUTES OR UNTIL THICKENED, BUT NOT SET. LAYER HALF EACH OF THE CAKE PIECES, GELATIN MIXTURE, COOL WHIP IN 3-QT GLASS BOWL; REPEAT. GARNISH WITH RESERVED RASPBERRIES. REFRIGERATE AT LEAST 2 HOURS UNTIL FIRM. COVER AND REFRIGERATE ANY REMAINING DESSERT.