Recipe 975 - Raspberry Angelfood Shortcake
Recipe 975 - Raspberry Angelfood Shortcake
(by Shirley McNevich)
1 box white angelfood cake mix
2 cups boiling water
1 - 6oz. box raspberry Jell-O
2 - 10oz. bags frozen raspberries (thawed)
3 - 6oz. cups raspberry yogurt
Thaw raspberries and set aside. Bake angelfood cake mix in a tube pan according to box directions--cool completely. Tear the angelfood cake into bite sized pieces--set aside. In a bowl add Jell-O mix and boiling water--stir until dissolved. Slightly drain the raspberries. Add raspberries to the Jell-O--stir. Cool Jell-O to room temperature, then refrigerate until it thickens. In a large glass bowl add 1/2 of the angelfood pieces. Scoop 1/2 of the Jell-O mixture on top of the angelfood pieces. Add all of the yogurt on top of the Jell-O. Add the second 1/2 of the angelfood pieces on top of the yogurt. Top with the second 1/2 of the Jell-O mixture. Refrigerate at least a few hours.
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Other Recipes:
- 872 - Strawberry Shortcake Cupcakes
- 899 - Lush Angelfood Cake
- 994 - Easy Raspberry Crisp
- 827 - Chocolate Oatmeal Drop Cookies
- 912 - Hot Dog Casserole
- 841 - Strawberry Cheesecake Bars
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.
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