Remove the angel food cake from the container and cut into one inch pieces. Place all of the pisces in a large, 9x14 glass baking dish. In a medium sauce pan bring 2 cups of water to a boil. Add the jello packet to the hot water, stir and remove from heat. Once the gelatin is dissolved, add the cup of ice to the pan. Add the cup of freeze dried raspberries (or use fresh) to the jello mixture. Place the hot pan into your fridge for about 30-40 minutes, or until the jello starts to set up but is still somewhat liquidy. Once the jello is starting to get firm, pour the jello over the diced angel food cake. In a bowl, whisk together the whipping cream and powdered sugar until it forms stiff peaks. Fold into the angel food cake and jello about half of the whipping cream. To the remaining half, fold in the remaining ½ cup of raspberries. Spread the raspberry/whipped cream mixture over the top of the dessert. Keep the dessert in the fridge for about 1-2 hours and then serve. You can serve with additional fresh or freeze dried berries.