Apricot-Raspberry Angel Torte

• 1 package (16 ounces) angel food cake mix
• 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
• 1/3 cup sugar
• 1-1/4 teaspoons almond extract
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1 can (21 ounces) apricot or peach pie filling
• 1-1/2 cups fresh raspberries
• 1 cup sliced almonds
• Fresh mint leaves

1. Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool.
2. In a large bowl, beat the cream cheese, sugar and extract until light and fluffy; fold in whipped topping.
3. Split cake into three layers. Place bottom layer on a serving plate; spread with a third of the cream cheese mixture. Top with a third of the pie filling, raspberries and almonds. Repeat layers twice. Garnish with mint. Refrigerate leftovers.

angel food cake mix, cream cheese, sugar, almond, frozen whipped topping, apricot, fresh raspberries, almonds, mint

Taken from www.tasteofhome.com/recipes/apricot-raspberry-angel-torte/ (may not work)