Easy Raspberry Trifle

Not only is this divine dessert easy to make, but it’s almost fat free! MORE+ LESS-

By Betty Crocker Kitchens

Updated February 10, 2016

Ingredients

box Betty Crocker™ white angel food cake mix

1 1/4

cups cold water

cups boiling water

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

packages (10 oz each) frozen sweetened raspberries, thawed

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

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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.

You can use two 4-serving-size packages of raspberry-flavored gelatin instead of one 8-serving-size package. Or replace the sugar-free raspberry gelatin with regular raspberry-flavored gelatin.
If you are serving a smaller group, you can easily cut this recipe in half. Bake cake as directed on package for two 9-inch loaf pans and freeze one cake for later. Use half the ingredients, and layer them in a 1 1/2-quart serving bowl.