Ingredients
1 baked Angel Food Cake (torn into pieces)
2 cups Whipping Cream
2 tbsp Sugar (granulated)
1 (6 ounce) package Gelatin (raspberry-flavored)
Dash of Salt
2½ cups Water (boiling)
1 (10 ounce) package frozen Red Raspberries (thawed)
Method
Dissolve gelatin and salt in boiling water. Add in raspberries and chill, until set partially.
Beat whipping cream and sugar, until the formation of a stiff mixture.
Whip gelatin-raspberry mixture, until fluffy and add in whipped cream.
Spoon a small portion of raspberry mixture into the bottom of an oiled or sprayed angel food cake pan.
Add a layer of cake pieces and continue to layer, until the pan is full.
Cover and refrigerate the cake for 6 hours.
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