Raspberry Angel Cake recipe

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Ingredients

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

Nutrition Info

93.3 calories
carbohydrate: 19.7 g
cholesterol: : -
fat: 0.8 g
fiber: 0.8 g
protein: 2 g
saturatedFat: 0.7 g
servingSize: -
sodium: 139.4 mg
sugar: 10.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Add 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. Arrange cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.

  3. Refrigerate 3 hours or until gelatin is firm. Unmold onto plate, top with COOL WHIP.

Recipe Yield

16 servings

Recipe Note

This raspberry cake makes a pretty dessert for any special occasion.

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