Raspberry Angel Cake

Name: Raspberry Angel Cake
Ingredients: 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

5 ingredients

3 steps

Ingredients

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

Directions

1

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.
2

Arrange cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.
3

Refrigerate 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.