Ingredients

Yield: 12-16 servings

1 angel food cake (16-20 ounces) broken in bite-size pieces
1 6-ounce package raspberry Jell-O
2 cups boiling water
Juice of 2 lemons (or 5 tablespoons Real Lemon)
1 cup sugar
1 pint whipping cream
2 10-ounce packages thawed frozen raspberries or 3 cups fresh raspberries
2 bananas, diced (optional)

Directions

Mix together and partially set in refrigerator the raspberry Jell-O, boiling water, lemon juice and sugar. Whip cream and blend into Jell-O mixture. Add raspberries and set aside. Break angel food cake into 9-by-13-inch glass container. Spoon raspberry mixture over the top, making sure to completely cover the cake. Let set in fridge for 4-6 hours. Can garnish with additional fresh raspberries and more whipping cream on top. Diced bananas may be added.

Each serving contains 349 calories, 15g fat, 52g carb, 95mg sodium, 54mg cholesterol.