- 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 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.