In article >,
"Cheryl" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> >
> > Raspberry Angel Dessert
> >
> > Serving Size: 12-15 (too bad there are only four of us for dinner)
> >
> > 1 angel food cake (approximately 9" round) cubed
> > 1 can Wilderness raspberry pie filling (20 oz.)
> > 1 pkg. Jell-O brand instant white chocolate pudding
> > 1 1/2 cups milk
> > 1 cup sour cream
> >
> > Make layer of cake cubes in 9x13² pan. Spoon cherry pie filling over
> > layer. Add another layer of cake cubes. Beat pudding, milk, and sour
> > cream together until smooth. Spoon over top; chill 5 hours.
> >
> > Notes: Adapted from Sara Utt's recipe, 1970s.
>
> This looks really good! I don't think we have a desert planned for
> tomorrow, but I don't have time to make anything else. I'm sure my mom has
> ice cream in the freezer for the kids.

It was delicious and a hit at tonight's table, Cheryl. The most time
consuming part was cutting the angel food cake into pieces. I used
serrated knives, soaking and rinsing one while the other got sticky from
the cutting. :-) Jamie loved it.


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-2-2010