Serving Size: 15
1 package raspberry gelatin powder (Jell-O, 3 ounce package)
1-1/4 cups boiling water
dash salt
10 ounces frozen raspberries
1 cup heavy cream, whipped
1 loaf angel food cake (10x4x2″)
Rub brown crumbs off cake and tear or cut cake into 1-1/2 – 2″ pieces. Dissolve gelatin and salt in the boiling water. Add berries and stir until thawed. Chill until partially set, then whip until fluffy. Fold in the whipped cream. Loosely arrange half of cake pieces in bottom of pan. Pour half of the gelatin-cream mixture over. Repeat with remaining cake and gelatin. Chill until firm — 2-4 hours
Amount Per Serving: 178 Calories; 6g Fat (30% calories from fat); 3g Protein; 29g Carbohydrate; 22mg Cholesterol; 223mg Sodium