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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Nice and light. Recipe comes from a 70's cookbook. Ingredients:
1 angel food cake |
2 (10 ounce) boxes frozen raspberries, drain and save juice |
1 (3 1/2 ounce) package raspberry jell-o gelatin |
1 cup raspberry juice (add water if needed to make 1 cup) |
1/2 cup cold water |
1 pint sweetened whipping cream, whipped |
Directions:
1. Heat 1 cup of juice and water mixture. Dissolve jello in it. Add cold water. Chill until jiggly stage. Fold in whipped cream. Break cake into small pieces. Add raspberries to cream mixture. Layer, the cake pieces and whipped mixture into a 9x13 pan or a glass bowel. Chill. Keep in the refrigerator.
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