2 envs. unflavored gelatin
4 c. half & half
2 c. whipping cream
3/4 c. sugar
1/2 tsp. vanilla
Sm. angel food cake (packaged loaf size)
2 pkgs. frozen raspberries or strawberries, pureed

Tear the cake in small cubes in a 9 x 13 x 2 inch Pyrex dish. Combine gelatin and 2 cups half & half in top of double boiler. Place over boiling water and stir until cream is hot and gelatin dissolved. Add remaining 2 cups half & half; cool but not set. Whip 2 cups whipping cream with sugar and vanilla. Gradually add cooled gelatin mixture to whipped cream, stirring gently. Pour over torn cake carefully as it makes a full pan. Cover with foil or saran wrap. Chill until firm. Serve with fruit topping. Puree frozen raspberries.