Ingredients
Angel Food Cake, baked and cooled
4 ounces fat free cream cheese, softened (it is important that the cream cheese is fat free or the whipped cream will get too stiff to spread)
1 container Strawberry Cool Whip, thawed
1 pint fresh, or frozen, thawed & well drained raspberries (thaw overnight in fridge in a strainer placed over a bowl. Cover with plastic wrap.
Preparation
Slice cooled cake across center halfway down, and place on a plate, top side down. Blend softened fat free cream cheese and Strawberry Cool Whip until well blended. Spread half of mixture over 1st layer of cake, within 1/2 to 1 inch from sides and center. Using spoon, make a well in center of whipped cream mixture. Spoon half of the berries into well, top with other half of cake and repeat. Keep refrigerated.
