Ingredients:
- 1 angel food cake cut into 1" pieces
- 1 8 oz container Cool Whip
- 1 cup sour cream
- 1 cup powdered sugar
- 1 pint red raspberries, well drained (fresh or frozen)
- In a medium bowl mix Cool Whip, sour cream and powdered sugar.
- Carefully fold in raspberries and set aside.
- Place all angel food cake pieces in bottom of 9x13 baking dish then pour the raspberry mixture over the cake.
- Spread evenly over the cake.
- Cover and refrigerate for one hour. Enjoy! Refrigerate any leftovers.
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