Lemon Torte With Fresh Berries

• 1 package (3 ounces) lemon gelatin
• 1/2 cup boiling water
• 1/3 cup thawed lemonade concentrate
• 1 can (12 ounces) evaporated milk
• 3 cups angel food cake cubes
• 3 cups fresh raspberries or sliced strawberries
• 1 tablespoon sugar

1. In a large bowl, dissolve gelatin in boiling water. Stir in lemonade concentrate and milk. Cover and refrigerate for 1-2 hours.
2. Place the cake cubes in a 9-in. springform pan coated with cooking spray. Beat gelatin mixture on medium speed for 5 minutes or until fluffy; pour over cake cubes. Cover and chill for 4 hours or until firm. In a small bowl, combine the berries and sugar; chill for 2 hours.
3. Just before serving, carefully run a knife around the edge of pan to loosen; remove sides of pan. Spoon berry mixture over torte. Refrigerate leftovers.

lemon gelatin, boiling water, concentrate, milk, angel food cake cubes, fresh raspberries, sugar

Taken from www.tasteofhome.com/recipes/lemon-torte-with-fresh-berries/ (may not work)