Easy Raspberry Trifle
6 Servings
INGREDIENTS:
1 Loaf Angel Food Cake, 1/3 Of Prepared Cake Mix
1/2 Cup Cold Water
2 Tablespoons Cold Water
1 Cup Boiling Water
1 Package Sugar Free Raspberry Jello, 4 Serving Size Package
10 Ounces Frozen Sweetened Raspberries, Thawed
2 Containers Yoplait Lowfat Raspberry Yogurt, 6 Ounce Containers
DIRECTIONS:
Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add cold water. Add raspberries. Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
Layer half each of the cake pieces, gelatin mixture and yogurt in 8-inch square pan; repeat. Refrigerate at least 2 hours until firm. Garnish with Cool Whip. Cover and refrigerate any remaining Desserts.