Raspberry Angel Cake

There’s always room for Jell-O - especially when it’s in a cake. Recipe courtesy of Kraft

Ingredients

• 3 cups boiling water

• 2 pkg (3oz each) Jell-O raspberry flavored gelatin

• 1 pkg (12 oz) frozen red raspberries

• 1 pkg (7.5 oz) round prepared angel food cake, cut into 21 thin slices

• 1 cup thawed Cool Whip (or similar) topping

Directions

1. Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved.

2. Add berries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray.

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

4. Refrigerate 3 hours or until gelatin is firm.

5. Unmold onto plate; top with Cool Whip

adapted from Kraft