raspberry angel cake

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

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 onto plate; top with COOL WHIP.

06/08/2019

recipepes.com raspberry angel cake, recipe PT15M PT1H 5 455 calories

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raspberry angel cake

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