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Raspberry-Chocolate Trifle

Kraft Memeber Recipe
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Makes: 16 servings Total Time: 2 hr 15 min
Category: Desserts Sub Category: Puddings & Custards

what you need
  • 1 angle food cake (either store bought or home made)
  • 1 can (20 oz.) crushed pineapple in 100% juice, undrained
  • 1 pkg. (8-serving size) sugar-free raspberry-flavored gelatin
  • 2 pkg. (10 oz. each) frozen unsweetened raspberries, thawed
  • 2 pkg. mousse lite dark chocolate mix
  • 2 cups cold skim milk
  • 1 tub (8 oz.) Cool Whip Fat Free
  • 1/4 cup slivered almonds
make it
Tear or cut cake into about 3/4" pieces. Drain pineapple, reserving juice. Pour boiling pineapple juice and enough water for 2 cups for gelatin in large bowl; stir until gelatin is dissolved. Add raspberries and pineapples, (if desired, remove several raspberries and reserve for garnish). Refrigerate gelatin mixture about 15 min or until thickened but not set.

Mix mousse and 2 cups cold skim milk, mix on low speed until thickened, then whip 3-5 min at high speed to fluff.

Layer 1/3 of cake pieces, gelatin mixture, mousse and Cool Whip in 3-gt glass bowl; repeat 2 more times. Garnish with reserved raspberries and slivered almonds.

Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.
Very easy to make! Everyone will just Love this, and no one needs to know any of it is fat free!
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