Raspberry Whip Cake

Raspberry Whip Cake

Raspberry Whip Cake

1 angel food cake cut into 1” pieces
1 8 oz container Cool Whip
1 8 oz Cream Cheese
1 cup powdered sugar
1 pint red raspberries well drained (fresh or frozen)
2 tsp lemon juice

In a medium bowl mix Cool Whip, cream cheese,lemon juice and powdered sugar. Carefully fold in raspberries and set aside. Place all angel food cake pieces in bottom of 9×13 baking dish then pour the raspberry mixture over the cake. Spread evenly over the cake. Cover and refrigerate for one hour.

Note:
(You can leave the cake in one piece and put the filling on top)

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