Michelle H.
1 yellow cake, baked in a 9 x 13 pan
16 oz. Cream cheese, softened
1 c. powdered sugar
8 oz. Cool whip
1 can raspberry pie filling
Blend cheese, sugar, and cool whip until smooth. Spread on cooled cake. Spread on raspberry topping and refrigerate at least a few hours.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment