2 sm. pkgs. raspberry gelatin
2 1/2 c. boiling water
2 pts. raspberries, fresh or frozen, sweetened
2 pts. vanilla ice cream
1 angel food cake, sm. size

Mix Jello and water, cool until syrupy. Fold in ice cream, softened, add raspberries and juice. Cut up cake in small pieces, place in large 13"x9" pan or half of the cake. Add berry mixture, cover and chill in refrigerator several hours or overnight. Serve with whipped cream.