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
Fresh Raspberries & Mint Leaves for garnish (if desired)
3 Mixing Bowls
A Trifle Bowl (or other serving dish)
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! :)