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Raspberry Trifle

Ingredients
 
1 11oz. store baked angel food cake
1 box vanilla pudding mix, made with 2 cups milk
12 oz. frozen raspberries, thawed, including juice
6 oz. Cool Whip

Instructions
Tear up the angel food cake into strips. Layer half the cake on the bottom of a glass bowl.

Cover the cake layer with the raspberries, incl. juice. Add the pudding as the next layer.
Add a second layer of cake strips. Top with the Cool Whip.

Chill in the refrigerator for at least 2 hours.

Makes 8 servings.

 

Order Ingredients Online

www.lowesfoodstogo.com

 

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