-Tara Butler
1 pkg. (8 oz) Cream Cheese softened
1 C. Sugar
1 carton (8 oz) Cool Whip thawed
1 prepared Angel Food cake/loaf (14 oz). cut into 1” cubes.
1 can (21 oz) Raspberry Pie Filling
Beat cream cheese and sugar; then fold in cool whip and cake cubes. Spread into ungreased 13X9 pan. Top with pie filling. Cover and refrigerate for at least 2 hours before cutting into squares to serve. Yields 12 to 15 servings.
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