Raspberry Parfait

Ida Young

1 pkg. 3 oz. raspberry Jell-o                            1 cup whipped cream (or cool whip)

1 pkg. 10 oz. frozen raspberries, thawed        angel food cake (or sponge)

Set Jell-o until almost solid.  Then whip whipped cream and Jell-o together.  Add raspberries.  Pour over broken or cut pieces of cake and set solid in refrigerator.  Do not freeze. 

Makes 8" square pan (use half cake).  For 9x13" pan double the recipe and use whole cake.