EASY RASPBERRY TRIFLE JoAnn Scott

1 pkg. White Angel Food Cake Mix

1 ¼ Cups Cold Water (as called for on cake mix)

2 Cups Boiling Water

1 pkg. (8 Serving size) Sugar-free or regular Raspberry flavored Jell-O

2 pkgs. (10 oz. each) frozen sweetened raspberries, thawed

2 to 3 containers (6 oz. each) Fat Free Yogurt

Bake and cool cake as directed for angel food pan. Tear cake into about ¾" pieces. Pour boiling water on Jell-O contents in large bowl; stir until dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate Jell-O about 15 minutes or until thickened but not set. Layer half each of the cake pieces, Jell-O mixture and yogurt in 3 quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Enjoy. Cover and refrigerate any remaining dessert. 16 Servings.