Raspberry Angel Cake

3 oz Box raspberry gelatin
1 1/4 c Boiling water
10 oz Box frozen raspberries
8 oz To 10 ozs. angel food cake
1 c Heavy whipping cream

In a large bowl, stir together the gelatin and the water until the gelatin is dissolved. Add the frozen raspberries and stir until they thaw. Refrigerate the gelatin and fruit until partially set. The mixture should mound slightly in a spoon.

While waiting for the mixture to jell, cut the cake into 1" cubes and put them in a 9" x 12" baking dish. When the gelatin is ready, with chilled beaters and bowl, beat the cream until it mounds slightly. Whip the gelatin with a wire whisk, and then gently fold in the whipped cream. Spoon the gelatin mixture over the cake. Press down any cake squares that float. Cover with plastic wrap and chill until firm, 4 to 8 hours. Cut into squares and serve.

Makes 12 servings. .

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