Prep: 20 min. Total: 4 hours 50 min. (including refrigerating)
Makes 16 servings
Ingredients:
2 cups boiling water
2 pkg. (3 oz. each) Jell-O Lemon Flavor Gelatin
1 cup cold water
1 tub (8 oz.) Cool Whip whipped topping, thawed
1 pkg. (10 oz.) prepared angel food cake, cut into 3/4 inch cubes
2 cups raspberries, divided
1 lemon
- Add boiling water to gelatin mixes in large bowl, stir 2 minutes until completely dissolved. Stir in cold water. refrigerate 1 1/2 hours or until thickened.
- Beat gelatin with mixer on high speed 2 minutes, or until foamy. Add Cool Whip; beat on low speed just until blended. Stir in cake cubes along with 1 1/2 cups of the raspberries.
- Spoon into 9-inch springform pan.
- Refrigerate 3 hours or until firm. Run knife around rim of pan to loosen dessert. Remove rim.
- Use sharp knife to cut thick pieces of peel off lemon. Discard peeled lemon or reserve for another use. Twist lemon peel pieces, then place on top of dessert along with the remaining raspberries just before serving.
