1 pkg. black raspberry Jello
1 1/2 c. hot water
Dash of salt
1 pkg. frozen raspberries
1/2 pt. whipping cream or Dream Whip
1 (10 inch) angel food cake

Dissolve Jello in hot water and add a dash of salt. Set to cool. Add raspberries and then add whipped cream. Next, break half of angel food cake into bite-size pieces and place in pan and cover with half of Jello mixture. Repeat with other half of cake and Jello. Place in refrigerator overnight; cover with foil. Serve with whipped cream.