1 pkg. angel food cake mix
1 (0.3 oz.) pkg. sugar-free raspberry gelatin
1 (10 oz.) pkg. frozen raspberries
1 (8 oz.) carton Cool Whip or similar

Bake angel food cake mix; cool. Use half for this recipe. Cube one half the cake and place in tube pan. (If pan separates, place Saran Wrap liner.) Add 1 cup boiling water to the gelatin and stir to dissolve. Add frozen raspberries; refrigerate until it begins to set. Add whipped topping. Pour over cake cubes and mix in. Refrigerate to set. This recipe can be doubled.