Raspberry Angel Cake
3 cups boiling water
2 pkg. (4-serving size each) Raspberry Jelly Powder
1 pkg. (12 oz.) frozen red raspberries (Do not thaw.)
1 prepared round angel food cake (284 g), cut into 21 thin slices
1 cup whipping cream
ADD boiling water to jelly powders in medium bowl; stir 2 min. until completely dissolved. Add raspberries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray.
ARRANGE cake slices in concentric circles over jelly, with slices overlapping as necessary to completely cover jelly.
REFRIGERATE 3 hours or until jelly is firm. Unmould onto plate; top with whipping cream.
How to Unmould Dessert
Dip knife in warm water and run knife around edge of chilled dessert to loosen. Dip pan in warm water, just to rim, for 15 sec. Lift from water and gently pull dessert from edge of pan with moistened fingers. Place serving plate on top of pan. Invert pan and plate and shake to loosen dessert. Gently remove pan.