1/2 baked angel food cake (or more)
1 c. cold milk
1 pkg. instant vanilla pudding
1 pt. softened vanilla ice cream
1 (3 oz.) pkg. raspberry Jello
1 c. boiling water
1 pkg. thawed raspberries

Break up cake and layer. Beat cold milk and pudding. Add ice cream; beat and pour over cake. Add water to Jello and add raspberries and pour over custard. Need not cool. Chill. (9 x 13 inch pan.)