RASPBERRY TRIFLE RECIPE - (4.4/5)

RASPBERRY TRIFLE Recipe - (4.4/5) image

Provided by á-18433

Number Of Ingredients 7

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

Steps:

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.