Raspberry Angel Dessert

Directions

1. 1
   Pour boiling water on gelatin in bowl.
2. 2
   Stir until dissolved. Tear cake into 1-inch pieces.
3. 3
   Separate raspberries with fork. Save a few berries for garnish; add remainder to gelatin. Refrigerate gelatin until slightly thickened (not set), 15 minutes.
4. 4
   Layer half of cake pieces, gelatin mixture and yogurt in a 1 1/2-quart bowl.
5. 5
   Repeat.
6. 6
   Garnish with reserved raspberries. Refrigerate until firm.
7. 7
   Makes 8 servings.