Layered Raspberry Trifle

• 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

1. Mix cake according to package directions, except stir crushed cereal & cinnamon.
2. Bake & cool according to package directions.
3. Cut cake in half.
4. Freeze half for future use.
5. Tear other half into 3/4 inch pieces.
6. Pour boiling water on gelatin in bowl.
7. Stir until gelatin is dissolved.
8. Add raspberries.
9. Break raspberries apart with fork.
10. (If desired, reserve several raspberries for garnish).
11. Refrigerate gelatin mixture until thick but not set, about 20 minutes.
12. Layer half of each of the cake pieces, gelatin mixture, & yogurt in 1 1/2 qt serving bowl; repeat.
13. Garnish with reserved raspberries, if desired.
14. Refrigerate until firm, at least 2 hours.

angel food cake mix, wheaties, ground cinnamon, sugar, boiling water, raspberries, raspberry yogurt

Taken from cookpad.com/us/recipes/357450-layered-raspberry-trifle (may not work)