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Raspberry Pudding Cake Recipe

by CookEatShare Cookbook

Ingredients

1 white cake mix 2 pkg. instant vanilla pudding 2 1/2 c. lowfat milk 2 (3 ounce) pkg. cream cheese, softened

1 carton Cold Whip Almond flavoring, to taste 2 cans raspberries, reserving juice 1 pkg. raspberry Danish dessert

Directions

1. Make cake mix according to directions on box. Divide into two 9 x 13 inch pans or possibly one sheet pan. Bake only 20 min. Cool. For filling, add in mixed pudding mix (use only 2 1/2 cups lowfat milk), cream cheese, Cool Whip and almond flavoring to taste. For topping, drain raspberries, using juice as part of liquid for raspberry Danish dessert. Mix in raspberries. Let cool; then spread over filling.

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