Raspberries In Angel Cream
From: Our Angel Lynn
1 1/2 cups buttermilk
2 tsp. almond flavored liqueur
1 env. unflavored gelatin
4 Tbsp. sugar
1 env. dessert topping mix
1/2 cup cold milk
1 pkg. (12 oz.) whole raspberries or frozen berries of your choice, thawed and
4 cups angel food cake, broken into pieces
In a small saucepan, combine 3/4 cup buttermilk and the liqueur. Sprinkle with
gelatin and let soften 5 minutes. Cook over medium heat until gelatin is
dissolved. Stir continually. Add sugar and cook until sugar is dissolved. Stir
Pour into bowl and add rest of buttermilk. Refrigerate until chilled, about 45
In medium bowl, beat dessert topping mix with milk until soft peaks form. Scrape
bowl and continue beating until stiff peaks form. Add the whipped topping to
buttermilk mixture, fold in until smooth. Fold in drained berries.
Layer in serving bowl first the filling, then the cake, then filling, then cake,
then filling - 5 layers total. Refrigerate. (Better when allowed to set in
refrigerator several hours.) Reserved juice may be drizzled over cake pieces
when layering, if desired.
Serves 4 to 6.