Raspberry Angel Cake

3 cups boiling water

2 (3 ounce) packages JELL-O Raspberry Flavor Gelatin

1 (12 ounce) package frozen red raspberries (do not thaw)

1 (7.5 ounce) package round angel food cake, cut into 21 thin slices

1 cup thawed COOL WHIP Whipped Topping

Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Add raspberries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray.

Arrange cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.

Refrigerate 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.