1 can (16 oz.) sliced peaches
1 pkg. (10 oz.) frozen raspberries, thawed
1 env. Knox unflavored gelatin
1 c. (1/2 pt.) heavy cream, whipped
8 or 9 inch angel food cake, cut into 1 inch cubes

Drain peaches and raspberries, reserving syrup from each. Cut peaches into chunks. Combine reserved syrups with enough water to equal 1 1/2 cups. In a medium saucepan mix unflavored gelatin with 1/2 cup syrup mixture. stir over low heat until gelatin is completely dissolved. Remove from heat; add remaining 1 cup syrup mixture. Chill, stirring occasionally, until mixtures is the consistency of unbeaten egg whites. Fold in whipped cream, cake cubes, peaches and raspberries. Turn into an 8 inch cup mold. Chill until firm. Top with fresh peach slices, raspberries and whipped cream.

8 to 10 servings.