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Raspberry Whip Cake Recipe

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This recipe for Raspberry Whip Cake, by , is from The Halverson Guide to Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Hoffman

Category:
Category:

Ingredients:  
Ingredients:  
1 angel food cake cut into small pieces
1 8 oz container of whipped topping
1 cup sour cream
1 cup powdered sugar
1 pint raspberries, well drained (fresh or frozen)

Directions:
Directions:
In a medium bowl, mix Cool Whip, sour cream and powdered sugar. Carefully fold in raspberries and set aside. Place all angel food cake pieces in bottom of a 9 x 13 baking dish and pour the raspberry mixture over the cake. Spread evenly over the entire cake. Cover and refrigerate for at least one hour.

 

 

 

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