This may have another name already, not sure, I forget. I found it on the box of Betty Crocker angel food cake. Scrumptious!!
1 angelfood cake
1 8 serving box of raspberry gelatin
2 cups boiling water
2 – 10 oz bags frozen raspberries, thawed (I used one 12 oz bag and found that to be sufficient)
3 – 6oz containers raspberry yogurt
Prepare cake according to package directions and let cool. Or just buy one premade.
Empty gelatin powder into a large glass bowl. Pour 2 cups boiling water over it and mix until gelatin is dissolved.
Add in the raspberries. You can leave a handful out for garnish if desired.
Refrigerate until thickened. Now, the box’s recipe said 15 minutes, but that didn’t cut it. Ok I timed it today and it took 1 hr and 20 minutes to thicken, very nearly set up. Then I made the mistake of not putting the raspberries in previously..and they were still frozen…just a note..90% set Jell-o + frozen berries = fully set Jell-o. K? K.
Now, tear the cake into pieces, about 3/4″ in size. Bite-size.
Next, get out your pretty trifle and start layering. Cake, jello w/berries then yogurt. The box says layer half of each then repeat. I like more pretty layers…I did 3 lovely layers.
Sprinkle a few berries on top, for good measure 😉 Refrigerate for a couple of hours to set things up a bit.
Store any leftover covered…says the box…leftovers? What the heck? Pffft