Layered Raspberry Trifle

Name: Layered Raspberry Trifle
Total time: 1200 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 box Angel food cake mix; 3/4 cup coarsely crushed Wheaties or Total cereal (about 1 1/2 uncrushed); 1/2 tsp ground cinnamon; 1 box (.3 oz) sugar free raspberry flavored gelatin; 1 cup boiling water; 12 oz frozen sweetened raspberries, thawed; 12 oz Raspberry yogurt

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

Love!

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

Love!

Saved

Ingredients

20 mins

12 servings

1 boxAngel food cake mix
3/4 cupcoarsely crushed Wheaties or Total cereal (about 1 1/2 uncrushed)
1/2 tspground cinnamon
1 box(.3 oz) sugar free raspberry flavored gelatin
1 cupboiling water
12 ozfrozen sweetened raspberries, thawed
12 ozRaspberry yogurt

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Steps

20 mins

1

Mix cake according to package directions, except stir crushed cereal & cinnamon. Bake & cool according to package directions. Cut cake in half. Freeze half for future use. Tear other half into 3/4 inch pieces.
2

Pour boiling water on gelatin in bowl. Stir until gelatin is dissolved. Add raspberries. Break raspberries apart with fork. (If desired, reserve several raspberries for garnish). Refrigerate gelatin mixture until thick but not set, about 20 minutes.
3

Layer half of each of the cake pieces, gelatin mixture, & yogurt in 1 1/2 qt serving bowl; repeat. Garnish with reserved raspberries, if desired.
4

Refrigerate until firm, at least 2 hours.