Raspberry Dessert

Nice and light. Recipe comes from a 70's cookbook.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  angel food cake
• 2 (10 ounce) boxes frozen raspberries, drain and save juice
• 1 (3 1/2ounce) 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.