Grandma Neet's delicious dessert!
2 pkgs frozen raspberries
2 pkgs raspberry jello
1 1/2 cup boiling water
1 large angel food cake
2 cups whipping cream, whipped
1. Set out and open raspberries. Break cake into small pieces. Whip cream until stiff.
2. Dissolve jello in boiling water. Put frozen raspberries into hot mixture, stirring carefully not to break raspberries, until mixture is syrup-y. (jelly like, not too thick)
3. Stir cream into the mixture. Pour over cake pieces. Pour into a 9x13 pan and let set at least 3 hours. Sprinkle with angel fine coconut.
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