RASPBERRY TRIFLE RECIPE - (4.4/5)
Provided by á-18433
Number Of Ingredients 7
Steps:
- Heat oven to 350* and bake angel food cake as directed on package. Bake cake in a 10" tube angel food cake pan. Immediately turn pan upside down on a wire rack after removing from the oven. Cool for 1 hour. Remove cake from pan and tear cake into 3/4" pieces. Pour boiling water onto the jello in a large bowl. Stir until dissolved. Add raspberries, keep a few for garnish. Refrigerate jello about 15 minutes or until thickened but not set. Add the yogurt to the jello then fold in all but 1 cup of cool whip. Layer in a trifle bowl start with cake pieces, then jello mixture. Continue until all is used. Garnish with the reserved cool whip and reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.
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susan francis
[email protected]This is my tried and-true family recipe. I've made this for every major holiday for 20 years!
Linguerejobs Jobe
[email protected]I love the way you wrote this recipe. It's funny, witty, and easy to understand. I also love raspberries! I'm going to try making this dish this weekend.
Ranjanie Wickramasinghe
[email protected]I've been making this recipe for 10 years, and it's always a hit at my parties. However, I usually add a layer of chocolate ganache in the middle. It makes the dish a little extra special.
Corey Roof
[email protected]I've never actually made this recipe before, I just wanted to drop you a nice note saying thanks for all the great content on your site.
Ornob Biswas
[email protected]Made this for Easter brunch. I used a lemon cake mix, and it was delicious!
Ashik Hosain
[email protected]Made this for a friend's birthday party. She loved it!
Justin Jacobson
[email protected]I'm a chef, and I make this trifle for my restaurant menu every spring. I add a few extra touches, like homemade marshmallows and raspberry coulis.
Status Channel
[email protected]I used low-fat Cool Whip and sugar-free gelatin, and this was still fantastic. I make this dish a lot for people who are watching their sugar intake.
khalilullah mustamandi
[email protected]This is a good recipe, but the presentation is a bit too old-fashioned for my taste.
Nuraiya jahan Noha
[email protected]This is such a pretty dish, and fun too. My kids loved helping to make it!
Tysie Tecumseh
[email protected]I had some trouble getting the whipped cream to stay stiff. Any suggestions?
Martha Garcia
[email protected]I used the store-bought angel food cake because I didn't have any time to bake. I think baking homemade angel food cake would make this dish even better.
ghadeer sahawneh
[email protected]The gelatin didn't set properly, so the whole thing kind of fell apart. I still ate it though!
Sofia Hamdallah
[email protected]I had some leftover Cool Whip, so I used it in this recipe. It came out great! Now I know what to do with the rest of my Cool Whip!
David Edward
[email protected]I made this for a dinner party, and it was a big hit! I'm thinking about making it for our family's New Year's Eve party.
Tim Macey
[email protected]I thought this was a bit too sweet for my taste, but my kids really enjoyed it.
Prasika Dhital (Goriya)
[email protected]This was my first attempt at a trifle, and it turned out perfectly. My family was very impressed with my baking abilities!
killer ping
[email protected]I've been making trifle for years, and this is the BEST version I've ever made. The secret, I think, is using fresh raspberries.
The Tuesday Foodie Show
[email protected]This is the most impressive dessert I've made so far. I have a reputation as a 'food snob' among my friends, and even they were floored by this recipe. I'm not a food snob anymore!