Instructions: Additional raspberries and mint leaves for garnish

Pour boiling water over gelatin in large bowl; stir until gelatin is dissolved. Stir in cold water. Refrigerate about 1 hour or until thickened but not set. Fold 1 pint raspberries and half of the whipped cream into gelatin mixture. Refrigerate about 15 minutes or until thickened but not set. Split cake horizontally to make 3 layers. Fill layers with gelatin mixture. Spoon or pipe remaining whipped cream onto top of cake. Garnish. Cover and refrigerate any remaining cake.

You can also substitute your favorite berry and some fruits for the raspberries in this. It is delicious with blackberries.

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