1-3/4 cups fresh or frozen unsweetened raspberries, thawed
3 tablespoons sugar
2 teaspoons cornstarch
2 teaspoons orange juice
1-1/3 cups whipped topping
12 cubes angel food cake (1/2 inch cubes)
1. Press raspberries through a strainer and discard seeds and pulp. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until chilled.
2. Divide raspberry mixture in half. Stir orange juice into one portion; set aside. Place remaining mixture in a small bowl; fold in whipped topping.
3. Divide angel food cake among four small cocktail glasses or dessert dishes. Layer each with a scant tablespoon of reserved raspberry-orange mixture and 1/3 cup creamy mixture. Refrigerate until serving.