Lemon Torte With Raspberries

• 1 (4 ounce) lemon Jell-O gelatin
• 12 cup boiling water
• 0.5 (6 ounce) can frozen lemonade (thawed)
• 1 (12 ounce) evaporated skim milk
• 2 cups angel food cake (cubed)
• 2 cups fresh raspberries
• 1 tablespoon sugar

1. Dissolve jello in boiling water.
2. Stir in thawed lemonade and skim milk.
3. Cover and chill 1 to 1 1/2 hours, or until mixture mounds when spooned.
4. After chilling, beat mixture with mixer on med.
5. speed for 5-6 minutes, or until fluffy.
6. Arrange angel food on bottom of a spring form pan.
7. Pour gelatin over cake and cover.
8. Refridgerate 4 hours or more.
9. Mix raspberries and sugar.
10. Cute cake in wedges and top with raspberries.

boiling water, frozen lemonade, milk, angel food cake, fresh raspberries, sugar

Taken from www.food.com/recipe/lemon-torte-with-raspberries-293939 (may not work)