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1 angel food cake (storebought) lemon pudding 2 to 3 egg whites 1/2 container Cool Whip Make pudding according to directions; cooked pudding, not instant. Beat 2 to 3 egg whites. Add to cooled pudding. Add about 1/2 container of Cool Whip to lemon mixture. Cut up an angel food cake and add to mixture. Put in a long coffee cake or bread pan. Chill at least 6 hours. Unmold cake and slice. Put a little raspberry puree on each plate and put a slice of cake on puree. Garnish with fresh berries. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |