Raspberry Angel Cake - cooking recipe

Ingredients
    1 angel food cake, baked and broken in pieces
    2 (3 oz.) Jell-O (raspberry or strawberry)
    1 (10 oz.) pkg. frozen raspberries or strawberries, drain and save juice
    12 oz. Cool Whip
Preparation
    Mix Jell-O with 1
    1/2
    cups
    boiling water; add 2 cups cold water and stir
    over ice water until thickened.
    Blend in Cool Whip; add fruit.
    Pour
    in
    pan
    and let set (Bundt pan). Mix raspberry juice with
    2 tablespoons sugar and 1 tablespoon cornstarch over heat until clear and thick.
    Drizzle over cake before serving.

Leave a comment