Raspberry Amaretto Angel Trifle Food

EASY RASPBERRY TRIFLE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F.
• In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow.
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
• Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.
• Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
• Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.

AMARETTO AND RASPBERRY SMOOTHIE

Steps:

• Place half the raspberries in a blender with half the ice cream, 1 tablespoon almond liqueur, and 1 teaspoon orange zest. Pulse the blender until the mixture is combined. Add about half a tray of ice and blend until smooth.
• Divide the smoothie between 2 highball glasses and continue making the other 2 smoothies with the remaining ingredients. Crumble the macaroon cookies over the top of the smoothies. Serve with long spoons and a straw.

RASPBERRY AMARETTO ANGEL TRIFLE

Steps:

• Combine raspberry spread and amaretto in a small bowl, stirring with a whisk until smooth.
• Arrange half of cake cubes in a 2 quart trifle bowl or glass bowl, brush with half of raspberry mixture.
• Spoon half of the custard over raspberry mixture.
• Next spread 1 pint of fresh raspberries over first layer of cake and raspberries/amaretto mixture.
• Place sliced kiwi around edge of bowl so it looks like the slice is standing up.
• Repeat layers with remaining cake cubes, raspberry/amaretto mixture and custard.
• Sprinkle evenly with toasted almonds.
• Cover and chill at least 30 minutes.

STRAWBERRY ANGEL TRIFLE

Steps:

• Make FF pudding mix according to directions just before you start to assemble.
• fold together the pudding and Cool Whip.
• Find a pretty, clear glass bowl, and layer trifle.
• 1st layer cake, 1 cups strawberries cut up, layer of pudding, layer of cake, etc.
• mix jello with 2 cup of hot water.
• pour over Cake and berries.
• Cool.
• Next pour pudding, and Cool Whip mix and Garnish with a couple of strawberries.
• Its a beautiful dessert.
• serve after cooling.
• but its really better the next day.

RASPBERRY TRIFLE RECIPE - (4.4/5)

Steps:

• Heat oven to 350* and bake angel food cake as directed on package. Bake cake in a 10" tube angel food cake pan. Immediately turn pan upside down on a wire rack after removing from the oven. Cool for 1 hour. Remove cake from pan and tear cake into 3/4" pieces. Pour boiling water onto the jello in a large bowl. Stir until dissolved. Add raspberries, keep a few for garnish. Refrigerate jello about 15 minutes or until thickened but not set. Add the yogurt to the jello then fold in all but 1 cup of cool whip. Layer in a trifle bowl start with cake pieces, then jello mixture. Continue until all is used. Garnish with the reserved cool whip and reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.