Ingredients3 h 20 m servings 55 cals
- Add boiling water to gelatin mixes 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 gelatin, with slices overlapping as necessary to completely cover gelatin.
- Refrigerate 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.
Per Serving: 55 calories; 0.8 g fat; 10.7 g carbohydrates; 1.1 g protein; 0 mg cholesterol; 101 mg sodium. Full nutrition
ReviewsRead all reviews 4
Really tasty and easy. I have made this same recipe 3 times using different jello's and fruits. Strawberry jello with frozen strawberries and tropical jello with canned pineapples as well as th...
I used a dense chocolate cake like texas sheet cake...OMG! I love chocolate so I just had to try it. I think it would look really fancy w/ some kindda raspberry chocolate sauce drizzle. I'll let...