1 lg. pkg. raspberry Jello
1 sm. can (8 oz.) crushed pineapple, well drained
1 pkg. frozen raspberries
2 drops red food coloring
1 angel food cake (11-14 oz. size)
1 c. whipping cream

Whipping cream - Whipped and sweetened with powdered sugar to taste and red food coloring to make pink whipped cream.

Mix Jello with 2 cups hot water. Drain pineapple and raspberry juice and add the juice (about 2 cups) to cooled Jello. Refrigerate. When syrupy, whip at high speed until almost doubled and very frothy. Fold in raspberries and pineapple, break or cut angel food cake into 1 inch squares and add to Jello mixture. Mold into an angel food cake pan or spring sided pan. Chill 24 hours. Unmold and frost with pink sweetened whipped cream. Serves 12 generously.