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Raspberry Angel Cake
3 Hr(s) 20 Min(s)
20 Min(s) Prep
3 Hr(s) Cook
Healthy Living
Delight in this Raspberry Angel Cakes' gelatin, raspberries and whipped topping. Our sweetly unique Raspberry Angel Cake is truly heavenly.
What You Need
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16 servings
Original recipe yields 16 servings
3 cups boiling water
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
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Let's Make It
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.
2
Arrange cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.
3
Refrigerate 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.
Kitchen Tips
Tip 1
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.
Nutrition
Calories
100
Calories From Fat
0
% Daily Value*
Total Fat 1g
1%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 140mg
6%
Total Carbohydrates 21g
8%
Dietary Fibers 2g
7%
Sugars 11g
22%
Protein 2g
4%
Vitamin A
0%
Vitamin C
6%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 16 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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