1 angel food cake, broken into pieces
1 – 8oz Cool Whip
1 cup sour cream
1 cup powdered sugar
1 pint raspberries, well drained
Place the broken pieces of angel food cake in 9×13 pan. Mix together the Cool Whip, sour cream and powdered sugar; fold in raspberries. Pour the mixture over the angel food cake. Cover the pan with plastic wrap and refrigerate one hour before serving.