Ingredients
RASPBERRY ANGEL RING
1 3-ounce package raspberry flavored gelatin
Dash salt
1 ten-ounce package frozen raspberries
1 cup whipping cream, whipped
1 10x4x2-inch loaf angel cake
Instructions
Dissolve gelatin and salt in 1 1/4 cups boiling water. A dd berries and stir
until thawed. Chill until partially set; whip until fluffy, then fold in
whipped cream. Rub crumbs off cake; tear cake in 1 1/2 to 2 inch pieces.
Loosely arrange half of cake in bottom of a 10-inch tube pan. Pour half of
gelatin mixture over. Repeat. Chill until firm. Unmold, cut and serve with
Cool Whip. Makes 8 servings. (Strawberries may be used instead of
raspberries) .
