Heavenly Raspberry Dessert

Heavenly Raspberry Dessert

Jody

"Light-tasting and delicious! My mother's famous dessert recipe has completed many holiday meals and makes a stunning summery cake. This works beautifully with strawberries as well."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

2 h 30 m servings 357 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 335 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Ready In

  1. Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
  2. Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
  3. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
  4. Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
  5. To remove from pan, center a serving plate over tube pan; invert.

Footnotes

  • Cook's Note:
  • Whipped cream can be sweetened to taste with sugar if desired.
  • It looks fabulous on a decorative plate and garnished with fresh lavender flowers placed around the outside.
  • If necessary, use a tea towel dampened with warm water to help the cake slip out of the pan.

Reviews

Read all reviews 0

Other stories that may interest you