Whipped Jello Cake
Yield
1 cakePrep
15 minCook
0 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
jello
raspberry-flavoured |
|
| 4 ½ | ounces |
whipped topping, prepared
|
|
| 8 ½ | ounces |
pineapple
crushed, juice saved |
|
| 1 | each |
angel food cake
|
*
|
| ½ | cup |
walnuts
chopped |
|
| 12 | each |
maraschino cherries
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
jello
raspberry-flavoured |
|
| 130.1 | ml/g |
whipped topping, prepared
|
|
| 245.7 | ml/g |
pineapple
crushed, juice saved |
|
| 1 | each |
angel food cake
|
*
|
| 118 | ml |
walnuts
chopped |
|
| 12 | each |
maraschino cherries
chopped |
|
Directions
Make jello, using juice for part of the liquid.
Whip thoroughly when it begins to set.
Add coolwhip and pineapple, split cake in half.
Spread filling between layers and on top and sides.
Garnish with nuts and cherries.
Refrigerate for at least one hour.
