2 package raspberry gelatin
2 cups boiling water
2 package frozen raspberries
1 pint heavy cream, whipped
1 medium angel food cake
Dissolve gelatin in boiling water. Immediately add frozen raspberries; blend well. Refrigerate until slightly jelled. Add whipped cream. Tear cake into pieces; fold into mixture. Pour mixture into ungreased angel food cake pan; refrigerate for about 3 hours. Remove from pan; slice and serve.
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