Peach Melba Cake

1 pk Unflavored knox gelatin
2 tb Sugar
1 c Water; boiling
10 oz Raspberries frozen; slighty thawed
16 oz Sliced peaches; drained and chopped, reserve syrup
4 1/2 oz Cool Whip; thawed
1 9" angel food cake; cut into 1" cubes

In large bowl, mix unflavored gelatin with sugar; add boiling water and stir until gelatin is dissolved. Stir in raspberries and reserved peach syrup. Chill, stirring occasionally, until mixture is consistency of unbeaten egg whites. Fold in peaches, whipped topping and cake squares. Turn into 9" springform pan or 8-cup mold or bowl and chill until set.

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