Heavenly Raspberry Dessert

Ingredients

• 1 angel food cake , 9 inch
• 2 packages raspberry-flavored gelatin mix , 3 ounce
• 1.25 cups boiling water
• 1 package frozen raspberries in syrup , 15 ounce
• 1 pint heavy whipping cream

Instructions

1. 1

   Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.

2. 2

   Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.

3. 3

   Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.

4. 4

   Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.

5. 5

   To remove from pan, center a serving plate over tube pan; invert.