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In a large bowl,stir together the gelatin and the water until the gelatin
is dissolved.Add the frozen raspberries and stir until they
thaw.Refrigerate the gelatin and fruit until partially set.The mixture
should mound slightly in a spoonful.
While waiting for the mixture to jell,cut the cake into 1" cubes and put
them in a 9" x 12" baking dish.When the gelatin is ready,with chilled
beaters and bowl,beat the cream until it mounds 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 blow.
Cover with plastic wrap and chill until loyal,4 to 8 hours.Cut into
squares and serve.Makes 12 servings..
09/06/92 9:02 PM
FOOD AND WINE CLUB ISSUE: FOOD SOFTWARE TIME: 09/05 5:00 PM TO: ALL
FROM: IRWIN SOLOMON (JJGF65A) TOPIC: R-MM PHILLY.QUESTIONER