A friend of mine made this for dessert the other night. We all loved it, and she shared this recipe with me!

1 angel food cake (purchased or box mix)
2 cups boiling water
1 package (large – 8 serving size) sugar-free or regular raspberry jello
2 packages (10 ounces each) frozen sweetened raspberries, partially thawed (I added Splenda to unsweetened berries)
3 (6 ounces each) containers nonfat red raspberry yogurt

Bake angel food cake according to directions and cool. This can be made days ahead.

Pour boiling water on jello in large bowl. Stir until jello is dissolved.

Add raspberries (I saved a few for garnish)

Layer half of cake which has been torn in 1/2″ to 3/4″ pieces in trifle bowl, followed by half of the jello mixture, then 1-1/2 cartons of yogurt.

Repeat the cake, jello, and yogurt.

Dry reserved berries and add to top.

Refrigerate at least 2 hours until firm. Can be made a day ahead.

Cover with Saran wrap.

Serves 14 to 16.