Prep Time
20 Mins
Other Time
3 Hours
Yield
Makes 16 servings

How to Make It

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

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