raspberry cheese trifle

1 angel food cake, cubed

8 ounces cream cheese, softened

8 ounces Cool Whip

3/4 cup sugar

2 tablespoons cornstarch

1 cup water

3 tablespoons red raspberry gelatin

2 cups red raspberries

Combine sugar and cornstarch in saucepan. Stir in water. Cook until thick and clear. Remove from heat and stir in gelatin until dissolved. Cool and then add raspberries. Beat cream cheese and Cool Whip together; fold in cake cubes. Layer cake mixture and then fruit filling alternately ending with fruit filling. Refrigerate overnight.

Submitted by Janet Delauter, Swanton