Raspberry Angel Cake

Name: Raspberry Angel Cake
Ingredients: 3 cups boiling water; 2 pkg. (4-serving size each) Jell-O Raspberry Jelly Powder; 1 pkg. (12 oz.) frozen red raspberries (Do not thaw.); 1 prepared round angel food cake (284 g), cut into 21 thin slices; 1 cup thawed Cool Whip Whipped Topping

5 ingredients

7 steps

Ingredients

3 cups boiling water
2 pkg. (4-serving size each) Jell-O Raspberry Jelly Powder
1 pkg. (12 oz.) frozen red raspberries (Do not thaw.)
1 prepared round angel food cake (284 g), cut into 21 thin slices
1 cup thawed Cool Whip Whipped Topping

Directions

1

Add boiling water to jelly powders in medium bowl; stir 2 min.
2

until completely dissolved.
3

Add raspberries; stir until thawed.
4

Pour into 9-inch round pan sprayed with cooking spray.
5

Arrange cake slices in concentric circles over jelly, with slices overlapping as necessary to completely cover jellyn.
6

Refrigerate 3 hours or until jelly is firm.
7

Unmold onto plate; top with Cool Whip.