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Easy Raspberry Trifle - Chris Abell

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This is an easy recipe, that is great for a summer dessert - very light! Joe was helping me make this recipe once and it was the flattest trifle i have ever seen. Since then, the family calls this "Goop Du Mage".

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Ingredients

  • 1 Betty Crocker Angel Food Cake Mix
  • 1 1/4 cup Cold Water, as called for on cake mix package directions
  • 2 cups Boiling Water
  • 1 pkg (8 serving size)Sugar-Free or Regular Raspberry-Flavored Gelatin
  • 2 pkg (10oz each) Frozen Sweetened Raspberries, Thawed
  • 3 containers (6oz each) Yoplait Original Fat-Free Raspberry Yogurt

Details

Preparation

Step 1

Bake and cool cake as directed for angel food (tube) pan. Tear cake into about 1/4" pieces. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. Refigerate gelatin mixture about 15 minutes or until thickened, but not set. Layer half each of the cake pieces, gelatin mixture and yogurt in 3 quart glass bowl; repeat. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.

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