1 angel food cake cut into 1″ pieces
1 8 oz container Cool Whip
1 cup sour cream
1 cup powdered sugar
1 pint red raspberries, well drained (fresh or frozen)
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 9×13 baking dish then pour the raspberry mixture over the cake. Spread evenly over the cake. Cover and refrigerate for one hour. Enjoy! Refrigerate any leftovers.