Add boiling water to jelly powders in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
Beat jelly with mixer on high speed 2 min. or until foamy. Add Cool Whip; beat on low speed just until blended. Stir in cake cubes along with 1-1/2 cups of the raspberries.
Spoon into 9-inch springform pan.
Refrigerate 3 hours or until firm. Run knife around rim of pan to loosen dessert. Remove rim.
Use sharp knife to cut thick pieces of peel off lemon. Discard peeled lemon or reserve for another use. Twist lemon peel pieces, then place on top of dessert along with the remaining raspberries just before serving.
Kraft Kitchen Tips!
Substitute a 3-L fluted tube pan or 10-inch tube pan for the springform pan.
Be sure to use a fresh, not previously frozen, angel food cake to prepare this recipe. If a frozen cake is used, the thawed cake will produce a dessert with a grainy texture.
This simple, yet delicious, dessert can be refrigerated up to 3 days. Top with lemon twists and raspberries as directed just before serving.
Calories From Fat
% Daily Value
Fat 3.5 g
Saturated fat 2.5 g
Cholesterol 0 mg
Sodium 180 mg
Carbohydrate 24 g
Fibre 1 g
Sugars 12 g
Protein 2 g
16 servings, 1/16 recipe 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.