Raspberry Whip

Raspberry Whip 1 Angel food cake, broken into 1" bits 1 8 oz carton of Cool Whip 1 C sour cream 1 C powdered sugar 1 pint red raspberries, well drained, fresh or frozen In a medium bowl, mix together the Cool Whip, sour cream, and powdered sugar. Fold in raspberries. Place all the angel food cake bits in the bottom of a 9" x 13" baking dish. Pour the raspberry mixture over the cake. Cover the pan with plastic wrap and refrigerate one hour. Leftovers should be refrigerated immediately.