Raspberry Angel Delight

 2 pkg. frozen raspberries

2 pkg (3 oz) raspberry Jello

1 large angel food cake

2 cups whipping cream (whipped)

 

Set out and open raspberries

Break cake into walnut sized pieces

Whip cream stiff

Dissolve Jello in boiling water and add raspberries into hot mixture (stir carefully not to break the berries) until the mixture is syrupy, but not too thick. 

Stir cream into the mixture and our over cake pieces. Fold carefully. Pour into large bowl  and set at least three hours, preferably overnight. Can sprinkle flaked coconut.