1 store-bought angel food cake (or if you are a domestic diva, one made from scratch)
1 jar of store-bought lemon filling (or you can use the canned, but King Soopers (Krogers) has this really good Private Selections label of lemon filling, called California Lemon, that is oh so good ~ or if you are a domestic diva, you can make it from scratch - as if you were making the filling for a lemon meringue pie)
2 pints fresh raspberries, rinsed
1 8 oz container fat-free Cool Whip (again, domestic divas can make real whip cream)
1/2 teaspoon vanilla extract (the good stuff)
With a serrated knife, cut your angel food cake into three layers. Place the bottom layer on a pretty round cake serving platter. Spoon some lemon filling over the cake, make it as thin or as thick as you like. Layer two circles of raspberries on top of filling. Place next layer of cake on top, repeat with lemon filling and raspberries. Place top layer of cake on. In your Cool Whip container, mix vanilla in, stirring well. Frost cake with the Cool Whip. Place additional raspberries on top of cake, in the center, and around the bottom. Refrigerate until ready to serve.
By the way, you won't use the entire jar of the lemon filling. However, if you are like me, the leftovers won't last long in your refrigerator!
