1 pkg. (16 oz.) raspberry Jello
2 c. boiling water
1 can (1 lb.) whole berry cranberry sauce
1 c. cold water
1 1/2 c. Cool Whip
3 c. cake cubes (pound or angel cake)

Dissolve Jello in boiling water. Stir in whole berries until well blended. Add cold water. Chill until slightly thickened. Fold topping into Jello and stir thoroughly. Fold in cake cubes. Pour into tube pan. Chill until firm. Origin: Aunt Betty.