1 pkg. raspberry jello
1 1/4 c. boiling water
1 (10 oz.) pkg. frozen raspberries
1/2 pt. whipping cream
1 angel cake

Dissolve jello in boiling water; add frozen raspberries. Let jello thicken slightly. Whip cream and fold into jello mixture. Break cake into pieces about the size of a walnut; place 1/3 of cake pieces in bottom of angel cake pan.

Pour 1/3 of raspberry mixture over cake pieces. Repeat in layers of cake and mixture, ending with mixture on top. Refrigerate overnight. Can also be made with frozen strawberries and strawberry jello.