Difference between revisions of "Raspberry Strawberry Trifle"

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m (Text replace - "Directions" to "Procedures")
 
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* 1 tub (8 oz.) Cool Whip FREE Whipped Topping, thawed  
 
* 1 tub (8 oz.) Cool Whip FREE Whipped Topping, thawed  
  
== Directions ==
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== Procedures ==
 
# Stir boiling [[water]] into [[gelatin]] in large bowl at least 2 minutes until completely dissolved.  
 
# Stir boiling [[water]] into [[gelatin]] in large bowl at least 2 minutes until completely dissolved.  
 
# Add [[raspberries]]; stir until thawed.  
 
# Add [[raspberries]]; stir until thawed.  
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[[Category:Raspberry Recipes]]
 
[[Category:Raspberry Recipes]]
[[Category:Nondairy topping Recipes]]
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[[Category:Vegan Recipes]]
 
[[Category:Gelatin Recipes]]
 
[[Category:Gelatin Recipes]]
 
[[Category:Trifle Recipes]]
 
[[Category:Trifle Recipes]]
[[Category:Recipes that need photos]]
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[[Category:No-Bake Desserts]]
 
[[Category:No-Bake Desserts]]
[[Category:Quick and Easy Desserts]]
 

Latest revision as of 18:19, 26 June 2012

Description

Makes: 16 servings

Ingredients

  • 2 cups boiling water
  • 1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand strawberry Flavor Sugar Free *Low Calorie gelatin
  • 1 bag (12 oz.) frozen raspberries without added Sugar
  • ice cubes
  • 1/2 cup cold water
  • 1 pkg. (13.6 oz.) fat-free pound cake, cubed
  • 1 tub (8 oz.) Cool Whip FREE Whipped Topping, thawed

Procedures

  1. Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
  2. Add raspberries; stir until thawed.
  3. Add enough ice to cold water to measure 2 cups.
  4. Add to gelatin; stir until ice is completely melted.
  5. Let gelatin stand about 5 minutes or until thickened. (Spoon drawn through gelatin leaves definite impression.)
  6. Pour over cake cubes in 3-quart serving bowl.
  7. Refrigerate at least 1 hour or until ready to serve.
  8. Top with whipped topping.
  9. Store leftover dessert in refrigerator.