1 pkg. (3 oz.) raspberry Jello
Dash of salt
1 1/4 c. boiling water
1 pkg. (10 oz.) frozen raspberries
1 c. heavy cream, whipped (reg.-size Cool Whip)
1 angel food cake

Dissolve Jello in boiling water, add frozen berries and stir until thawed. Chill until practically set, then whip with mixer until fluffy. Fold in the whipped cream (or Cool Whip). Tear cake in pieces - arrange 1/2 the cake in tube pan - pour half the raspberry mixture over cake. Repeat. Chill. Can make in a 9 x 13 inch pan or Tupperware container. Can also use strawberries with strawberry Jello.