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.

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

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