(This is my favorite dessert ever! The combination of my two favorites, raspberries and angel food cake, make this the ultimate dessert! So fancy and pretty and feeds a lot of people, too! If you want, you can cut the recipe in half and put in a 1 1/2 quart dish!)
1 angel food cake (or angel food cake mix, made ahead according to pkg. directions)
1 1/4 cups cold water
2 cups boiling water
1 box (8-serving size) raspberry-flavored gelatin
2 packages (10 oz each) frozen sweetened raspberries, thawed
3 containers (6 oz each) Yoplait Original red raspberry yogurt
8 oz. Cool Whip
Tear cake into about 3/4-inch pieces. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
Layer half each of the cake pieces, gelatin mixture, and yogurt in 3-quart glass bowl or trifle bowl. Repeat. Spread Cool Whip on top of dessert. Garnish with reserved raspberries. (Make sure they are dry and don't run.) Refrigerate at least 2 hours until firm. Mmm mmm good!!
0 comments:
Post a Comment