2 (3 oz.) pkg. raspberry Jello
Dash salt
2 (10 oz.) pkg. frozen raspberries
1 (9 oz.) container Cool Whip
1 angel food cake

Dissolve Jello in 2 1/2 cups boiling water. Add berries and stir until thawed. Chill until partially set; whip until fluffy. Fold in Cool Whip. Rub crumbs of cake. Tear cake in 1 1/2-2 inch pieces. Arrange half of cake in bottom of a 13 x 9 inch glass pan. Pour 1/2 of Jello mixture over cake. Repeat. Chill until firm. Serves 12-15.