The 10-Minute Fruit Float: Raspberry Chill Cake

Ingredients

• 1 envelope 2 oz whipped topping mix
• ½ cup cold milk
• ½ tsp vanilla
• 1 pkg 9 3/4 oz packaged angel food cake
• 1 can Raspberry Fruit Float
• raspberries or maraschino cherries, garnish

Method

1. Line a 9x5-inch loaf pan with foil. Whip the topping as the package directs, using the milk and vanilla.
2. Meanwhile, tear the cake into 1- to 2-inch pieces, reserving 15 pieces. Fold the Fruit Float syrup into the whipped topping, then fold in the cake pieces. Turn into the pan. Top with the reserved cake pieces. Chill until set.
3. Remove from the pan and remove the foil. Garnish with fresh berries; cut the cake into 8 slices.

Notes

One of a series of Fruit Float dessert recipes.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom