1 angel food cake
1 pkg. raspberry Jello
1 c. hot water
12 lg. marshmallow, cut into sm. pieces
1 pt. whipping cream, whipped
1 (10 oz.) pkg. frozen raspberries (thawed), red

Dissolve Jello in hot water and if you do add the tablespoon of Knox's gelatin, dissolve it with the Jello. Add marshmallows, so that they soften a bit in the hot mixture. Add 1/8 teaspoon salt and 2 tablespoons lemon juice. Let begin to congeal, add thawed raspberries and fold in the whipped cream.

Have 1 large angel food cake sliced into 3 layers. Spread mixture generously between layers and on top and sides of cake. Be sure to have cake on stand from which it is to be served because it can't be transferred. Keep well chilled until ready to serve.

If I want to hurry this up or to make sure it will be firm enough, I add 1 tablespoon gelatin.