Ingredients
10
10 servings
- •1 (9 inch) angel food cake
- •2 (3 ounce) packages raspberry-flavored gelatin mix (such as Jell-O®)
- •1.25 cups boiling water
- •1 (15 ounce) package frozen raspberries in syrup, thawed and undrained
- •1 pint heavy whipping cream
Instructions
- Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
- 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.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
- 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.
- To remove from pan, center a serving plate over tube pan; invert.
Nutritional Facts
Per 10 servings
- Calories: 357
- Carbohydrate: 47g
- Fat: 18g
- Fiber: 2g
- Protein: 5g
- Sugar: 24g
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