Monday, November 17, 2008

layered raspberry dessert

1 box angel food cake mix

1 pkg (.3 oz) raspberry jello

1 cup boiling water

1 pkg (10oz) sweetened raspberries

1 carton (8oz) raspberry yogurt

*Bake and cool cake as directed.  Cut cake vertically in half (freeze 1/2 for later use, or eat now, whatever).  Tear into 3/4" pieces.

*Pour boiling water on jello in bowl, stir until dissolved.  Add raspberries, separating as you stir.  Refrigerate jello mix until thickened but not set, about 15 minutes.

*In 1 1/2 quart serving bowl, layer half each of: cake pieces, jello mix, and yogurt; repeat.

*Refrigerate until firm, at least 2 hours.


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