Heavenly Kiwi-Raspberry Trifle

Guests will never know that you bought the angel food cake for this delicious make-ahead dessert.


  • 1   ready-prepared angel food cake (13 ounces)
  • 2 cans (15-16 ounces each) peach slices in light syrup,drained
  • 2 containers (6 oz each) custard-style raspberry yogurt
  • 1 container (8 oz) frozen light whipped topping, thawed
  • 5   kiwis, peeled
    Raspberry Sauce
  • 2 packages (10 oz each) frozen raspberries in syrup, thawed
  • 1 tbsp cornstarch


  1. Cut angel food cake into 1-inch cubes with Bread Knife. Reserve 1/2 cup peach slices and dice remaining with Utility Knife. In Classic Batter Bowl, combine yogurt, whipped topping and diced peaches using Mix 'N Scraper®. Slice 3 kiwis with Egg Slicer Plus®. Place one‑fourth cake cubes in Chillzanne® Bowl. Spread one‑fourth yogurt mixture over cake cubes pressing down lightly; repeat layer. Cover second layer with kiwi slices. Repeat layers with remaining cake and yogurt mixture. Cover; refrigerate at least 3 hours. 

  2. Meanwhile, drain raspberries, reserving juice in (1.5-qt.) Saucepan. Whisk in cornstarch until smooth. Bring to a boil over medium heat. Boil 1 minute, stirring constantly until sauce is slightly thickened. Remove from heat; cool. Stir in raspberries. Refrigerate until chilled.  

  3. To serve trifle, slice remaining kiwis with Egg Slicer Plus® and arrange kiwi slices and reserved peach slices over top. Spoon into dessert dishes; top with raspberry sauce.



  • 12  servings

Nutrients per serving:

Approximately 280 calories and 5 grams of fat 

Cook's Tips:

Substitute 3 cups fresh peach slices for canned peach slices, if desired.

Raspberry sauce may be prepared in the microwave oven. Reserve raspberry liquid in Small Micro‑Cooker®. Whisk in cornstarch until smooth. Microwave on HIGH 3‑4 minutes or until boiling; stir. Microwave 1 minute or until sauce is slightly thickened. Cool. Stir in raspberries and chill.

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