Add boiling water to jelly powders in medium bowl; stir 2 min. until completely dissolved. Add raspberries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray.
Arrange cake slices in concentric circles over jelly, with slices overlapping as necessary to completely cover jellyn.
Refrigerate 3 hours or until jelly is firm. Unmold onto plate; top with Cool Whip.
Kraft Kitchen Tips!
How to Unmold Dessert
Dip knife in warm water and run knife around edge of chilled dessert to loosen. Dip pan in warm water, just to rim, for 15 sec. Lift from water and gently pull dessert from edge of pan with moistened fingers. Place serving plate on top of pan. Invert pan and plate and shake to loosen dessert. Gently remove pan.
Calories From Fat
% Daily Value
Fat 1 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 170 mg
Carbohydrate 23 g
Fibre 1 g
Sugars 12 g
Protein 2 g
Makes 16 servings, 1/16 recipe (85 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.