- 1 box angel food cake
- 1 boxes raspberry sugar free jello
- 2 10 oz bags of frozen raspberries, thawed
- 4 containers raspberry yogurt
- 2 cups light cool whip
Bake an angel food cake according to package directions. After it cools completely cut it into cubes.
Add 2 cups of boiling water to the jello mix and stir until it is disolved. Add raspberries to the jello and put in the fridge for about 15 minutes or until it is thickened but not yet set. Meanwhile mix the yogurt with approx 2 cups of cool whip.
Put half of the cake cubes into the serving dish. Pour half of the jello mixture over the cake. Layer with half of the yogurt. Repeat the layers and garnish with additional raspberries.
