Raspberry Rhapsody

Ingredients

• 1 (16 oz.) pkg. angel food cake mix
• 1 (3 oz.) pkg. strawberry gelatin
• 1 1/2 s hot water
• 1 (10 oz.) pkg. frozen raspberries, thawed
• 2 s whipping cream
• 1/2 sugar
• 2 teaspoons vanilla extract
• 1 tablespoon sugar
• 1 tablespoon cornstarch

Directions

Prepare and bake cake mix using package directions. Invert onto funnel to cool completely. Remove cake from pan. Remove crust from cake and tear into small pieces. Combine gelatin and hot water in bowl and mix well. Chill until slightly thickened.
Drain raspberries, reserving juice. Beat whipping cream in mixing bowl until soft peaks form. Add 1/2 cup sugar and vanilla, beating until stiff peaks form. Whip gelatin with 1 tablespoon sugar 5 minutes. Fold gelatin mixture into whipped cream. Stir in raspberries.
Layer gelatin mixture and angel food cake alternately in tube pan until all ingredients are used, beginning and ending with gelatin mixture. Chill, covered, overnight. Invert onto serving platter. Combine reserved raspberry juice and cornstarch in saucepan and mix well. Cook until thickened, stirring constantly. Drizzle over top.