Ingredients
1 package (16 ounces) angel food cake mix2 packages (one 8 ounces, one 3 ounces) cream cheese, softened1/3 cup sugar1-1/4 teaspoons almond extract1 carton (8 ounces) frozen whipped topping, thawed1 can (21 ounces) apricot or peach pie filling1-1/2 cups fresh raspberries1 cup sliced almondsFresh mint leaves
Preparation
Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool.
In a large bowl, beat the cream cheese, sugar and extract until light and fluffy; fold in whipped topping.
Split cake into three layers. Place bottom layer on a serving plate; spread with a third of the cream cheese mixture. Top with a third of the pie filling, raspberries and almonds. Repeat layers twice. Garnish with mint. Refrigerate leftovers.
