Easy Raspberry Trifle

• 1 (16 ounce) package angel food cake mix (or any angel food cake)
• 1 14 cups cold water (as called for on cake mix package directions)
• 2 cups boiling water
• 1 (3 ounce) package raspberry Jell-O gelatin (sugar-free or regular)
• 12 ounces frozen raspberries (thawed)
• 18 ounces raspberry yogurt (fat-free or regular) or 18 ounces vanilla yogurt (fat-free or regular)
• 1 (8 ounce) container whipped topping (fat-free or regular)

1. Bake and cool cake as directed on package.
2. Tear cake into 3/4 inches pieces.
3. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved.
4. Add raspberries.
5. Refrigerate gelatin mixture about 15 minute or until thickened, but not set.
6. Layer half of each - cake pieces, gelatin mixture, and yogurt - in a 3 quart glass bowl; repeat.
7. Refrigerate at least 2 hours or until firm.
8. Spread whipped topping on top and serve.

angel food cake, cold water, boiling water, frozen raspberries, raspberry yogurt

Taken from www.food.com/recipe/easy-raspberry-trifle-171330 (may not work)