raspberry angel cake

Ingredients

• Servings: 16
• 3 cups boiling water
• 2 (3 ounce) packages jell-o raspberry flavor gelatin
• 1 (12 ounce) package frozen red raspberries (do not thaw)
• 1 (7.5 ounce) package round angel food cake, cut into 21 thin slices
• 1 cup thawed cool whip whipped topping

Recipe

Preparation Time: 20 mins Ready Time: 3 hrs 20 mins


• add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. add raspberries; stir until thawed. pour into 9-inch round pan sprayed with cooking spray.
• arrange cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.
• refrigerate 3 hours or until gelatin is firm. unmold plate; top with cool whip.