Heavenly Raspberry Dessert recipe

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Ingredients

1 (9 inch) angel food cake
2 (3 ounce) packages raspberry-flavored gelatin mix (such as Jell-O®)
1 ¼ cups boiling water
1 (15 ounce) package frozen raspberries in syrup, thawed and undrained
1 pint heavy whipping cream

Nutrition Info

356.8 calories
carbohydrate: 46.6 g
cholesterol: 65.2 mg
fat: 18 g
fiber: 2.4 g
protein: 4.8 g
saturatedFat: 11 g
servingSize: -
sodium: 335.2 mg
sugar: 23.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Butter a 9-inch tube pan. Break angel food cake into chunks, set aside.

  2. Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved, place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.

  3. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form, fold whipped cream into raspberry mixture.

  4. Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan, pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.

  5. To remove from pan, center a serving plate over tube pan, invert.

Recipe Yield

1 9-inch dessert cake

Recipe Note

Light-tasting and delicious! My mother's famous dessert recipe has completed many holiday meals and makes a stunning summery cake. This works beautifully with strawberries as well.

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