#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.