Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, layered raspberry trifle. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Layered Raspberry Trifle is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Layered Raspberry Trifle is something which I have loved my entire life. They’re fine and they look wonderful.
Spreading evenly, top with half the raspberry mixture, then half the cream. Repeat to make two more layers; garnish with remaining cup raspberries. When the sponge cake is done, transfer to a plate and allow to cool. Cut into cubes, and use half the amount to cover the bottom of the trifle bowl.
To get started with this recipe, we must prepare a few components. You can have layered raspberry trifle using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Layered Raspberry Trifle:
- Take 1 box Angel food cake mix
- Get 3/4 cup coarsely crushed Wheaties or Total cereal (about 1 1/2 uncrushed)
- Take 1/2 tsp ground cinnamon
- Get 1 box (.3 oz) sugar free raspberry flavored gelatin
- Get 1 cup boiling water
- Prepare 12 oz frozen sweetened raspberries, thawed
- Prepare 12 oz Raspberry yogurt
Place one-third more cake pieces around inside of bowl, using half of pudding to hold them in place. Gently stir together jam and raspberries; spoon half over pudding. Layer half of the cubes in the bottom of a trifle bowl. Drizzle half of the fudge sauce over the cake, then top with half of the chocolate pudding mixture.
Instructions to make Layered Raspberry Trifle:
- Mix cake according to package directions, except stir crushed cereal & cinnamon. Bake & cool according to package directions. Cut cake in half. Freeze half for future use. Tear other half into 3/4 inch pieces.
- Pour boiling water on gelatin in bowl. Stir until gelatin is dissolved. Add raspberries. Break raspberries apart with fork. (If desired, reserve several raspberries for garnish). Refrigerate gelatin mixture until thick but not set, about 20 minutes.
- Layer half of each of the cake pieces, gelatin mixture, & yogurt in 1 1/2 qt serving bowl; repeat. Garnish with reserved raspberries, if desired.
- Refrigerate until firm, at least 2 hours.
Layer half of the cubes in the bottom of a trifle bowl. Drizzle half of the fudge sauce over the cake, then top with half of the chocolate pudding mixture. Sprinkle half of the raspberries over the pudding, then top with half of the remaining whipped cream. Stir raspberry puree into remaining half of. This lovely layered dessert is my husband's favorite.
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