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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