1 (3 oz.) pkg. raspberry gelatin
Dash salt
10 oz. frozen raspberries
1 c. whipped cream
1 (10 x 4 x 2 inch) loaf angel cake

Dissolve gelatin and salt in 1 1/4 cups boiling water. Add berries and stir until thawed. Chill until partially set, whip until fluffy, then fold in whipped cream. Rub brown crumbs off cake, tear cake in 1 1/2 to 2 inch pieces. Arrange half of the cake loosely in bottom of 10 inch tube pan. Pour 1/2 of gelatin mixture over. Repeat. Chill, unmold and serve.