In large bowl, stir together the boiling water and gelatin to dissolve the gelatin.
Add raspberries and stir until they thaw.
Refrigerate until partially set. The mixture should mound slightly in a spoon.
While waiting for the mixture to jell, cut the cake into 1-inch cubes and put them in a 9 x 12-inch baking dish.
When the gelatin is ready, with chilled beaters and bowl, beat the whipping cream until the cream will mound slightly.
Whip the gelatin with a wire whisk, and then gently fold in the whipped cream. Spoon the gelatin mixture over the cake. Press down any cake squares that float.
Cover with plastic wrap and chill until firm, 4 to 8 hours.
Cut into squares to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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