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Raspberry Trifle

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

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One comment on “Raspberry Trifle

  1. Can you provide more information on this for the rest of us Fondant Icing fans?

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