Title: Raspberry Angel Dessert
Categories: Dessert Lowcal
Yield: 6 Servings
| 1 | lg | Pkg. Raspberry Jello |
| 10 | | Inch angel cake |
| 1 | lg | Pkg. frozen raspberries, |
| | | Thawed |
| 1 | lg | Pkg. whipped topping |
Dissolve Jello in 2 cups boiling water. Add raspberries. Break up angel
cake and add to raspberries. Mix until angel cake is totally combined. Fold
in 3/4 of whipped topping. Pour into mold and place in refrigerator until
set, about 4 hours, or overnight. Before serving, remove from mold and
frost with remaining whipped topping. If desired, decorate top with some
raspberries.