Raspberry Trifle

By ajshoe

Ingredients

• 1 pkg Betty crocker white angel food cake mix
• 1 1/4 cups cold water as called for on cake mix
• 2 cups boiling water
• 1 pkg. sugar free or reg raspberry flavored gelatin
• 2 pkg.(10oz) frozen sweetened raspberries, thawed
• 2-3 containers yoplait red raspberry yogurt

Preparation

Step 1

Bake and cool cake as directed for angel food pan. tear cake into about 3/4" pieces. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add Raspberries. Refrigerate gelatin mixture about 15 min or until thickened but not set. Layer half each of the cake pieces, gelatin mixture and yogurt in 3 qt glass bowl. repeat. Garnish with reserved raspberries. Refrigerate at least 2 hr until firm. Cover and refrigerate any leftover dessert.