For any special event, this raspberry cake makes a lovely treat.
| Prep Time: | 20 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 20 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 3 cups boiling water
- 2 (3 ounce) packages JELL-O Raspberry Flavor Gelatin
- 1 (12 ounce) package frozen red raspberries (do not thaw)
- 1 (7.5 ounce) package round angel food cake, cut into 21 thin slices
- 1 cup thawed COOL WHIP Whipped Topping
Instructions
- Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Add raspberries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray.
- Arrange cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.
- Refrigerate 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.
Reviews
OMG! Sooo good! Made it exactly as recipe called out and so good, I had seconds. I took it to a Christmas Eve dinner and it was a hit! I generally am not a jello fan, but my friend requested a jello mold when I asked what I could bring, so I found this recipe on the website, I will definitely make this again
Really tasty and easy. I have made this same recipe 3 times using different jello’s and fruits. Strawberry jello with frozen strawberries and tropical jello with canned pineapples as well as the raspberry and they are all great.
This is so easy to make and was amazing. Everyone loved it and I’ve already been asked to make it again.
I used a dense chocolate cake like texas sheet cake…OMG! I love chocolate so I just had to try it. I think it would look really fancy w/ some kindda raspberry chocolate sauce drizzle. I’ll let u know how I make out.
I made and tried it, it’s sooo good thanks!!