- 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