Raspberry Angel Cake

• 3 cups boiling water
• 2 packages (3 oz. each) JELL-O Raspberry Flavor Gelatin
• 1 package (12 oz.) frozen red raspberries (Do not thaw.)
• 1 package (7.5 oz.) round angel food cake, cut into 21 thin slices
• 1 cup thawed COOL WHIP Whipped Topping

1. 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.
2. cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.
3. 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.
4. Calories: 110
5. Total fat: 1 g
6. Saturated fat: 1 g
7. Cholesterol: 0 mg
8. Sodium: 140 mg
9. Carbohydrate: 24 g
10. Dietary fiber: 1 g
11. Sugars: 22 g
12. Protein: 2 g
13. Vitamin A: 0% DV
14. Vitamin C: 6% DV
15. Calcium: 2% DV
16. Iron: 0% DV

boiling water, gelatin, frozen red raspberries, cake

Taken from www.myrecipes.com/recipe/raspberry-angel-cake (may not work)