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Raspberry Cake

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Ingredients

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1 angel food cake, cubed
1–2 pkgs. raspberries
1 small pkg. instant vanilla pudding
1 1/2 cups milk
1 cup sour cream
whipped topping

Instructions

  1. Place half of the angel food cake cubes into a pan or dish.
  2. Top with raspberries.
  3. Place the remaining angel food cake on top.
  4. In a separate bowl, combine the pudding, milk and sour cream, beating well.
  5. Pour over the cake.
  6. Chill for 5 hours or more.
  7. Serve topped with whipped topping.

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