Easy Raspberry Trifle

 

1

box Betty Crocker® white angel food cake mix

1 1/4

cups cold water

2

cups boiling water

1

box (8-serving size) sugar-free raspberry-flavored gelatin

2

packages (10 oz each) frozen sweetened raspberries, thawed

3

containers (6 oz each) Yoplait® Original red raspberry yogurt

• 1 Move oven rack to lowest position (remove other racks). Heat oven to 350°F.
• 2 In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow.
• 3 Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
• 4 Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.
• 5 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.
• 6 Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.