Raspberry Angel Cake

Kraft Desserts
Raspberry Angel CakeRecipe
Makes 16 servings


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


Prep: 20 Minutes
Other: 3 Hours

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.

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

REFRIGERATE 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.

Nutritional Information
Calories: 110
Total fat: 1 g
Saturated fat: 1 g
Cholesterol: 0 mg
Sodium: 140 mg
Carbohydrate: 24 g
Dietary fiber: 1 g
Sugars: 22 g
Protein: 2 g
Vitamin A: 0% DV
Vitamin C: 6% DV
Calcium: 2% DV
Iron: 0% DV

Created date

April 2010