Angel Food-Berry Jam Cake

• 1 round angel food cake (10 inch)
• 1/2 cup raspberry fruit spread
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 cup fresh raspberries

1. Cut cake horizontally into 3 layers.
2. Place bottom cake layer on serving plate; spread with layers of 1/4 cup of the fruit spread and 1 cup of the whipped topping.
3. Cover with middle cake layer.
4. Repeat layers of fruit spread and whipped topping; top with remaining cake layer.
5. Frost top of cake with remaining whipped topping.
6. Refrigerate 1 hour or until ready to serve.
7. Top with raspberries just before serving.
8. Garnish with fresh mint leaves, if desired.
9. Store leftover cake in refrigerator.

cake, raspberry fruit spread, fresh raspberries

Taken from www.kraftrecipes.com/recipes/angel-food-berry-jam-cake-52919.aspx (may not work)