Easy Raspberry Trifle

Name: Easy Raspberry Trifle
Ingredients: 1 (16 ounce) package angel food cake mix (or any angel food cake); 1 14 cups cold water (as called for on cake mix package directions); 2 cups boiling water; 1 (3 ounce) package raspberry Jell-O gelatin (sugar-free or regular); 12 ounces frozen raspberries (thawed); 18 ounces raspberry yogurt (fat-free or regular) or 18 ounces vanilla yogurt (fat-free or regular); 1 (8 ounce) container whipped topping (fat-free or regular)

7 ingredients

8 steps

Ingredients

1 (16 ounce) package angel food cake mix (or any angel food cake)
1 14 cups cold water (as called for on cake mix package directions)
2 cups boiling water
1 (3 ounce) package raspberry Jell-O gelatin (sugar-free or regular)
12 ounces frozen raspberries (thawed)
18 ounces raspberry yogurt (fat-free or regular) or 18 ounces vanilla yogurt (fat-free or regular)
1 (8 ounce) container whipped topping (fat-free or regular)

Directions

1

Bake and cool cake as directed on package.
2

Tear cake into 3/4 inches pieces.
3

Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved.
4

Add raspberries.
5

Refrigerate gelatin mixture about 15 minute or until thickened, but not set.
6

Layer half of each - cake pieces, gelatin mixture, and yogurt - in a 3 quart glass bowl; repeat.
7

Refrigerate at least 2 hours or until firm.
8

Spread whipped topping on top and serve.