Ingredients:
2 (8 ounce) packages cream cheese, softened
2 cups powdered sugar
1 (8 ounce) container sour cream
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 tub (12 oz) Cool Whip, thawed
4 tablespoons sugar
1 angel food cake, torn into bite-size pieces
2 bags frozen raspberries
Method:
1. In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and the almond extract; set aside.
2. Fold the cool whip into the cream cheese mixture.
3. Gently stir in cake pieces; set aside.
4. Combine raspberries and sugar, stirring until sugar is dissolved.
5. Layer in a large glass bowl, starting with 1/4 of the raspberries, then adding 1/3 of the cake mixture.
6. Continue layering; finish with strawberries.
7. Cover with plastic wrap; and chill several hours.
2 (8 ounce) packages cream cheese, softened
2 cups powdered sugar
1 (8 ounce) container sour cream
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 tub (12 oz) Cool Whip, thawed
4 tablespoons sugar
1 angel food cake, torn into bite-size pieces
2 bags frozen raspberries
Method:
1. In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and the almond extract; set aside.
2. Fold the cool whip into the cream cheese mixture.
3. Gently stir in cake pieces; set aside.
4. Combine raspberries and sugar, stirring until sugar is dissolved.
5. Layer in a large glass bowl, starting with 1/4 of the raspberries, then adding 1/3 of the cake mixture.
6. Continue layering; finish with strawberries.
7. Cover with plastic wrap; and chill several hours.
Original recipe from Studio5
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