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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


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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