Sunday, May 14, 2017
Raspberry Whip Cake
Raspberry Whip Cake 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.