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(easy) Summer Berry Trifle

SUMMER BERRY TRIFLE at www.MonicaSwanson.com
Cuisine dessert
Author Monica Swanson


  • one angel food cake.
  • one large box 8 serving size of raspberry jello--sugar free or regular
  • 2 cups hot/boiling water.
  • 1 1/2 cups fresh raspberries.
  • 2 eight-oz. containers of raspberry yogurt.
  • 1 1/2 cups cool whip (defrosted-)


  1. buy or bake the angel food cake.
  2. Prepare the jello with two cups hot water until powder is completely dissolved.
  3. Stir in one cup of berries, then refrigerate for 20-30 minutes, until thickened, but not set.
  4. In a separate bowl, combine the yogurt and cool whip.
  5. Tear the angel food cake into bite-sized pieces.
  6. In a trifle bowl, layer the angel food cake pieces, thickened jello, and the yogurt /cool-whip combination.
  7. Garnish with more raspberries.
  8. Refrigerate for at least two hours before serving.
  9. ENJOY!