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Raspberry Angel Cake

Prep time 20 mins
Other time 3 hrs
Yield Makes 16 servings


  • 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

How to Make It

  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.

    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