Ginny's Raspberry Angel Cake Dessert

GINNY'S RASPBERRY ANGEL CAKE DESSERT

1 pkg. raspberry Jell-O 1 1/4 c. boiling water 1 (10 oz.) pkg. frozen raspberries 1/2 pt. whipping cream 1 angel cake

Dissolve Jell-O in boiling water; add frozen raspberries. Let Jell-O thicken slightly. Whip cream and fold into Jell-O mixture. Break cake into pieces about the size of a walnut; place 1/3 of cake pieces in bottom of angel cake pan.

Pour 1/3 of raspberry mixture over cake pieces. Repeat in layers of cake and mixture, ending with mixture on top. Refrigerate overnight. Can also be made with frozen strawberries and strawberry Jell-O.

Contributed by :
* World Recipes Y-Group