Raspberry Angel Cake
3 hr 20 min
What You Need
3 cups boiling water
2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin
1 pkg. (12 oz.) frozen red raspberries (Do not thaw.)
1 pkg. (7.5 oz.) round prepared 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 berries; 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.
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