Raspberry Angel Cake

what you need

3

cups  boiling water

2

pkg.  (3 oz. each) JELL-O Raspberry Flavor Gelatin

1

pkg.  (12 oz.) frozen red raspberries (Do not thaw.)

1

pkg.  (7.5 oz.) round prepared angel food cake, cut into 21 thin slices

1

cup  thawed COOL WHIP Whipped Topping

make it

step 1 ADD boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Add berries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray.

step 2 ARRANGE cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.

step 3 REFRIGERATE 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.

kraft kitchens tips

HOW TO UNMOLD DESSERT

Dip knife in warm water and run knife around edge of chilled dessert to loosen. Dip pan in warm water, just to rim, for 15 sec. Lift from water and gently pull gelatin from edge of pan with moistened fingers. Place serving plate on top of pan. Invert pan and plate and shake to loosen dessert. Gently remove pan.

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