Red Rasbberry Trifle

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 16
• 16 ounces angel food cake mix
• 1 1/4 cups cold water
• 2 cups boiling water
• 16 ounces sugar-free raspberry gelatin
• 2 (10 ounce) packages frozen sweetened raspberries, thawed
• 3 (6 ounce) containers red raspberry yogurt

Recipe

• 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.
• 7 high altitude (3500-6500 ft) heat oven to 325ºf. stir 1/3 cup cornstarch into dry cake mix. increase water to 1 1/3 cups. beat on low speed 30 seconds; beat on medium speed 3 minutes. bake 53 to 58 minutes.