Easy Raspberry Trifle
by: Catherine Hodges
1 Angel Food Cake
1 - 8 oz. Pkg Raspberry Jello
2 pkg Frozen Raspberries
2-3 containers of Raspberry Yogurt
Cool Whip
Directions: Make Jello according to package directions, Add frozen raspberries, refrigerated and set until thickened but not completely set. In large bowl, layer bite sized pieces of cake, jello mixture, yogurt and cool whip. Repeat. Refrigerate at least 2 hours until firm.
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