Raspberry Ruffle Recipe

The Raspberry Ruffle dessert is a cherished tradition among my husband's family. It's an often-requested treat at family gatherings, by both immediate and extended family and it's my mother-in-law's specialty! Today I'm going to share this special family recipe with you and I'm very confident that you will love it just as much as our family does.

You'll need the following Ingredients:

1 Angel Food Cake
2 3oz. packages of Raspberry Jell-o (the small, 4-serving size)
At least 2 cups of frozen Raspberries (more is better! :)
1 Medium Carton of Whipping Cream
White Sugar
Fresh Raspberries & Mint Leaves for garnish (if desired)
3 Mixing Bowls
A Trifle Bowl (or other serving dish)

Instructions:

Tear cake into approximagely 20 pieces (leave in bowl #1).

In bowl #2, whip the cream (you'll use at least 2 cups of cream pre-whip) with sugar (to taste).  You do NOT want stiff peaks (you want it slurry so that it will fall off of your spoon, but leave the spoon coated).

In bowl #3, use only 3 cups of boiling water with the Jell-o mixes.  Stir until dissolved.

Add frozen raspberries to the Jell-o mixture, stir and let sit for a few minutes.

Add half of the whipped cream to the Jell-o mix (don't stir).

Pour the Jell-o mix onto the cake.

Slow-stir until some Jell-o is on all of the cake (don't over stir!). You want it to look streaky. I think I may have stirred longer than necessary.. but it still tasted fabulous, so don't worry if you do the same.

Add the cake/Jell-o mixture into the trifle bowl or serving dish.

Whip the remaining whipped cream to stiff peaks.

Dollop the whipped cream on top, spread to cover the top.

Refrigerate for approximately 2 hours (or longer) until set.

Add fresh berries (and mint leaves, if you like) to top for decoration & serve! :)

If you don't have the ingredients for this recipe on hand just now, you WILL want to pin this for later. Trust me please- it is that good! :)

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