Preheat oven to 350°. Line jelly-roll pan with aluminum foil; set aside.
Puree frozen raspberries, sugar and lemon juice in blender or food processor; set aside.
Reserve 5 cake cubes and 1/2 cup raspberries for garnish.
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.
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.