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CREAMY RASPBERRY FILLED ANGEL CAKE




Source of Recipe


Internet


List of Ingredients




1 cup boiling water
1 (4-serving size) package sugar-free raspberry-flavored gelatin
1/2 cup cold water
1 pint raspberries -- (2 cups)
1 (8-ounce) container frozen fat-free whipped topping -- thawed
1 round (10 inches in diameter) angel food cake
Additional raspberries -- if desired



Recipe



Pour boiling water over gelatin in large bowl; stir until gelatin is dissolved. Stir in cold water. Refrigerate about 1 hour or until thickened but not set.

Fold 1 pint raspberries and half of the whipped topping into gelatin mixture. Refrigerate about 15 minutes or until thickened but not set.

Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, thin serrated knife.) Fill layers with gelatin mixture. Spoon or pipe remaining whipped topping onto top of cake.

Garnish with raspberries.