Raspberry Angel Cake

1. 1

   Dissolve the jello in 1 cup hot water, add juice from raspberries.

2. 2

   Cool until it starts to gel.

3. 3

   Whip luntil frothy and add whipped cream.

4. 4

   Refrigerate and when stiff enough, fold in raspbherries.

5. 5

   Fill center of cake and frost top and sides with remaining mixture.

6. 6

   Store in refrigerator until ready to serve.

7. 7

   Can be made a day ahead.

8. 8

   You may substitute frozen strawberries.

No additional tips available.