1 pkg. raspberry Jell-O
2 bananas
1 lg. angel food cake, 1 c. cream method
2 egg whites
1/2 c. nuts

Dissolve gelatin in 2 cups of hot water. Cool. Put in refrigerator and chill to jelly consistency. Beat with rotary beater until light and fluffy. Fold in stiffly beaten egg whites, diced bananas, nuts (chopped fine) and stiffly beaten cream. Cut 1/2-inch slice from top of angel food cake. Trim out and trench in cake, leaving a 3/4-inch shell. Pour cream mixture, which is just set, into shell. Replace top. Frost with whipped cream. Place in refrigerator to chill.