Raspberry Angel Dessert

1 lg Pkg. Raspberry Jello
10 Inch angel cake
1 lg Pkg. frozen raspberries, thawed
1 lg Pkg. whipped topping

Dissolve Jello in 2 cups boiling water. Add raspberries. Break up angel cake and add to raspberries. Mix until angel cake is totally combined. Fold in 3/4 of whipped topping. Pour into mold and place in refrigerator until set, about 4 hours, or overnight. Before serving, remove from mold and frost with remaining whipped topping. If desired, decorate top with some raspberries.