Using angel food cake and whipped topping allows this recipe to come together easily.
- 1 angel food cake cubed
- 8 ounces cream cheese softened
- 8 ounces Cool Whip
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 3 tablespoons red raspberry gelatin
- 2 cups red raspberries
Combine sugar and cornstarch in saucepan. Stir in water. Cook until thick and clear. Remove from heat and stir in gelatin until dissolved. Cool and then add raspberries. Beat cream cheese and Cool Whip together; fold in cake cubes. Layer cake mixture and then fruit filling alternately ending with fruit filling. Refrigerate overnight.
Submitted by Janet Delauter, Swanton
Photo by Galen Ludwick Harris