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