Raspberry Cream Cake

Total Time: 20 minutes

Yield: 10-12 servings

Ingredients:

• 1 No-sugar-Added Angel Food cake
• 12 oz frozen raspberries
• 2 Tbsp Truvia (stevia)
• (2) 2 oz. boxes sugar free vanilla pudding
• 1/4 tsp pure almond extract
• 3 3/4 cup milk
• 12 oz sugar free Cool Whip
• 1 cup toasted coconut
• 1/2 cup toasted shaved almonds

Steps:

1. Sprinkle Truvia over frozen fruit and let thaw.
2. Prepare 1 pudding according to package directions, adding almond extract. Pour into 9x13 inch dish.
3. Break cake into pieces and arrange over pudding. Distribute juicy fruit evenly over cake.
4. Make second pudding package using 1 3/4 cup milk. Whisk Cool Whip into pudding and spread over top of the fruit.
5. Sprinkle the top with the toasted coconut and almonds. Let set in refrigerator for at least four hours, preferably overnight.