Creamy Raspberry-Filled Angel Cake

By brandyc

Ingredients

• 1 package (4-serving size) sugar-free raspberry-flavored gelatin
• 1 pint (2 cups) raspberries
• 1 container (8 oz.) frozen fat-free whipped topping, thawed
• 1 round (10 inches in diameter) angel food cake

Preparation

Step 1

Pour 1 cup of boiling water over gelatin in large bowl; stir until gelatin is dissolved. Stir in 1/2 cup cold water. Refrigerate about 1 hour or until thickened but not set.

Fold 1 pint of raspberries and half the whipped topping into gelatin mixture. Refrigerate about 15 minutes or until thickened, but not set.

Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, thin serrated knife.) Fill layers with gelatin mixture. Spoon or pipe remaining whipped topping onto top of cake. Arrange additional raspberries around and on cake.