Raspberry Angel Cake

• 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

1. Add boiling water to gelatin mixes in medium bowl; stir 2 min.
2. until completely dissolved.
3. Add berries; stir until thawed.
4. Pour into 9-inch round pan sprayed with cooking spray.
5. Arrange cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.
6. Refrigerate 3 hours or until gelatin is firm.
7. Unmold onto plate; top with COOL WHIP.

boiling water, gelatin, red raspberries, cake

Taken from www.kraftrecipes.com/recipes/raspberry-angel-cake-114044.aspx (may not work)