Wednesday, April 7, 2010

Raspberry Cake

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.

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