Ingrients & Directions
1 pk Raspberry jello
1 pt Frozen raspberries, thawed &
Drained — reserve juice
1 pt Heavy cream — whipped
1 lg Angel food cake
Dissolve the jello in 1 cup hot water, add juice from raspberries. Cool
until it starts to gel. Whip luntil frothy and add whipped cream.
Refrigerate and when stiff enough, fold in raspbherries. Fill center of
cake and frost top and sides with remaining mixture. Store in refrigerator
until ready to serve. Can be made a day ahead. You may substitute frozen
strawberries. From Pat Crafts
Yields
1 Servings