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Ingredients
- 1 prepared tube angel food cake (9 or 10 inch)
- 1/2 cup raspberry or strawberry fruit spread or jam
- 1 tub (8 ounces) cool whip whipped topping, thawed
Preparation
Step 1
Cut cake horizontally into 3 layers. Place 1 cake layer on serving plate.
Spread 1/4 cup of the fruit spread on cake layer. Top with 1/2 cup of the whipped topping. Repeat layers, ending with cake. Frost top and sides of cake with remaining whipped topping.
Refrigerate 1 hour or until ready to serve. Garnish with fresh raspberries aand fresh mint. Store leftover cake in refrigerator.