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Chocolate-raspberry Trifle

1 1 1 1 1
6
Recipe by
Breyers Breyers

Ingredients

  • 1 package (10 oz.) angel food cake, cut into cubes
  • 4 cups raspberries
  • 1 bag (12 oz.) frozen raspberries, partially thawed
  • 2 Tbsp. sugar
  • 1 tsp. lemon juice
  • 1 container (1.5 qt.) Breyers® Smooth & Dreamy™ 1/2 the Fat Creamy Chocolate Ice Cream
  • 1 cup frozen fat free whipped topping, thawed
  • 1/2 tsp. ground cinnamon
Total Time
50 min
Servings
12 servings 12
units
imperial units us

Preparation

  1. Preheat oven to 350°. Line jelly-roll pan with aluminum foil; set aside.
  2. Puree frozen raspberries, sugar and lemon juice in blender or food processor; set aside.
  3. Reserve 5 cake cubes and 1/2 cup raspberries for garnish.
  4. Arrange 1/2 of the cake cubes in trifle dish. Layer 1/2 of the raspberries, 1/2 of the Breyers® Smooth & Dreamy™ 1/2 the Fat Creamy Chocolate Ice Cream and 1/2 of the raspberry sauce; repeat. Top with whipped topping and garnish with reserved cake and raspberries.
  5. Toss angel food cake with cinnamon. Spoon onto prepared pan in single layer. Bake, stirring twice, 15 minutes or until toasted. Cool to room temperature, then freeze 20 minutes.
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Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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