Whipped Jello Cake

• 3 ounces jello raspberry-flavoured
• 4 1/2 ounces whipped topping, prepared
• 8 1/2 ounces pineapple crushed, juice saved
• 1 each angel food cake
• 1/2 cup walnuts chopped
• 12 each maraschino cherries chopped

1. Make jello, using juice for part of the liquid.
2. Whip thoroughly when it begins to set.
3. Add coolwhip and pineapple, split cake in half.
4. Spread filling between layers and on top and sides.
5. Garnish with nuts and cherries.
6. Refrigerate for at least one hour.

jello raspberry, pineapple, angel food cake, walnuts, maraschino cherries

Taken from recipeland.com/recipe/v/whipped-jello-cake-37547 (may not work)