quick & easy dessert to make.
Servings: 6-8 slicesPrep Time: 10-15 minutes Cook Time: no cooking
1 8 or 9 inch purchased angel food cake
1/4 cup lemon curd
1/4 cup seedless raspberry jam
1 8 ounce container frozen light whipped dessert topping, thawed
1/4 cup flaked coconut
Slice cake in half horizontally, place bottom half of cake on serving plate. In small bowl combine lemon curd and raspberry jam. Spread jam mixture on bottom half of cake. Add top half of cake…spread top and sides with whipped topping. Sprinkle coconut…garnish with fresh raspberries….sprinkle top of cake with powdered sugar.
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