Instructions: Slice angel food cake into two equal horizontal layers.

Pierce cake with large fork at half-inch intervals. Place cake layers in two clean 9-inch round cake pans.

Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved.

Carefully pour 1 cup of gelatin mixture over each layer. Refrigerate 3 hours.

Dip 1 cake pan in warm water for about 10 seconds, unmold onto serving plate.

Spread with about 1 cup of the whipped topping.

Unmold second cake layer, and place on top of first layer. Frost top and sides with remaining whipped topping.

Refrigerate at least 1 hour or until ready to serve.

Store leftover cake in refrigerator.

Notes: Gelatin is 8-serving size.

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