1 large Angel Food cake
1 package frozen raspberries (thawed)
5 or 6 oz. Red Raspberry Claret
2 pkg. Instant French Vanilla pudding
1 12 oz. container non-dairy dessert topping
Mix pudding with 2-2/3 cup cold milk until thick. Then fold in topping. Break angel food cake into bit size pieces. Layer cake first, then add Claret to raspberries. Then a layer of pudding mixture, then berries. Keep layering cake, pudding, berries. Refrigerate for several hours before serving. Very raspberry-y …Claret cuts the sweetness.
Lo-Cal suggestions: Use skim milk and dry “dietetic” topping mix with skim milk (not water). Besides being lo-cal, this variation is N-F-N-C, and is still delicious and elegant. Don’t forget to garnish the top with a little shaved chocolate or fresh berries.
