Chocolate-raspberry Trifle

  • Ingredients 8 Count
  • Nutrition . . . Calories
  • Directions 50 Minutes

12 servings

12 servings

Ingredients

imperial units us
  • 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

Directions

BTotal Time50 min

  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.

Tastes

salty
savory
sour
bitter
sweet
spicy

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