Peach Melba Cake
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Water||1 Cup (16 tbs), boiled|
|Frozen raspberries||10 Ounce, slightly thawed|
|Canned sliced peaches||16 Ounce, drained and chopped, reserve syrup|
|Frozen whipped topping||4 1⁄2 Ounce, thawed|
|9 inch angel food cake||1 , cut into 1-inch cubes|
1. In a bowl, add gelatin, sugar, boiling water and stir until gelatin is dissolved.
2. Add raspberries, until well blended, add peaches syrup and blend well. Chill stirring occasionally, until mixture is consistency of unbeaten egg whites.
3. Fold in peaches, whipped topping and cake squares.
4. Pour the mixture into 8 cup molds or bowl and chill until well set.
5. Serve chilled.