Ginny's Raspberry Angel Cake Dessert

Ginny's raspberry Angel Cake Dessert

• 1 Pkg. raspberry Jell-o
• 1 1/4 C. Boiling water
• 1 (10 Oz.) Pkg. Frozen raspberries
• 1/2 Pt. whipping cream
• 1 Angel Cake

1. Dissolve Jell-O in Boiling water; Add Frozen raspberries.
2. Let Jell-O Thicken Slightly.
3. Whip Cream and Fold Into Jell-O Mixture.
4. Break Cake Into Pieces About The Size of a walnut; Place 1/3 of Cake Pieces In the Bottom of Angel Cake Pan.
5. Pour 1/3 of raspberry Mixture Over Cake Pieces. RepeatIn Layers of Cake And Mixture, Ending With Mixture OnTop. Refrigerate Overnight.

Substitutions

Can Also be Made With Frozen strawberries And strawberry Jell-O.