Lemon Torte With Raspberries

1. 1

   Dissolve jello in boiling water.

2. 2

   Stir in thawed lemonade and skim milk.

3. 3

   Cover and chill 1 to 1 1/2 hours, or until mixture mounds when spooned.

4. 4

   After chilling, beat mixture with mixer on med.

5. 5

   speed for 5-6 minutes, or until fluffy.

6. 6

   Arrange angel food on bottom of a spring form pan.

7. 7

   Pour gelatin over cake and cover.

8. 8

   Refridgerate 4 hours or more.

9. 9

   Mix raspberries and sugar.

10. 10

    Cute cake in wedges and top with raspberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.