1/2 Angel food cake, torn into bite sized pieces
1 pkg (small pkg) raspberry jello
1 1/4 cup boiling water
1 12oz pkg frozen raspberries
1 c Cool Whip
Pour jello into boiling water and stir until completely dissolved. Add in berries and salt, place in fridge to set up slightly. Place 1/2 of cake pieces in trifle or 9x13 pan. When berry mixture has thickened an begun to set up, gently fold in Cool Whip to berries until just combined. Pour 1/2 berry mixture over cake in pan/trifle, spread slightly to ensure adequate coverage of cake, then add remaining cake and pour remaining berry mixture over, spreading and "squooshing" again. Chill until firm, serve with a dollop of Cool Whip, or as is!