1 Angel Food cake from store bakery
1 (3 oz.) pkg. strawberry or raspberry sugar-free jello
1 c. boiling water
Strawberries, sliced or whole raspberries
1 (8 oz.) container Cool Whip

Slice 1-inch off top of Angel Food cake. Make a ditch around inside of cake. Prepare jello with 1 cup boiling water; add fruit. Reserve 1/4 cup jello and add to Cool Whip, blending thoroughly.

Add red food coloring to make pinker if you wish. When jello and fruit is thick, but not solid, pour into ditch in cake. Cover with top and frost with Cool Whip and jello mixture. Chill until ready to serve.