RASPBERRY TRIFLE

Photo by Valerie C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Box White Angel Food Cake Mix

  • 1 1/4

    Cups Cold Water

  • 2

    Cups Boiling Water

  • 1

    Box Raspberry flavored Jello

  • 2

    pkgs. frozen sweetened Raspberries, thawed

  • 2

    containers (6oz) each Yoplait Original Red Raspberry yogurt

  • 1

    (8oz) Cool Whip

Directions

Heat oven to 350* and bake angel food cake as directed on package. Bake cake in a 10" tube angel food cake pan. Immediately turn pan upside down on a wire rack after removing from the oven. Cool for 1 hour. Remove cake from pan and tear cake into 3/4" pieces. Pour boiling water onto the jello in a large bowl. Stir until dissolved. Add raspberries, keep a few for garnish. Refrigerate jello about 15 minutes or until thickened but not set. Add the yogurt to the jello then fold in all but 1 cup of cool whip. Layer in a trifle bowl start with cake pieces, then jello mixture. Continue until all is used. Garnish with the reserved cool whip and reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.

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