Raspberry Whip Cake
You will need:
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.
Jan Kramer shared At Home with Kelly's
photo.