Dissolve the jello in 1 cup hot water, add juice from raspberries. Cool until it starts to gel. Whip luntil frothy and add whipped cream. Refrigerate and when stiff enough, fold in raspbherries. Fill center of cake and frost top and sides with remaining mixture. Store in refrigerator until ready to serve. Can be made a day ahead. You may substitute frozen strawberries. From Pat Crafts Recipe By : Concord Hospital Admitting Cookbook