Mr. Food: Spring Fling Layered Cake

Published:
What You’ll Need:
  • 1 (19.6-ounce) box frozen coconut layer cake
  • 1 (16-ounce) container frozen whipped topping, thawed, divided
  • 1 (12-ounce) package frozen raspberries
  • 1 (19.6-ounce) box frozen lemon layer cake
What To Do:
  1. Cut coconut cake into 7 slices. Place in a single layer in a 9- x 13-inch baking dish, covering the bottom of the dish.
  2. In a medium bowl, combine half the whipped topping and the raspberries; gently stir until well combined. Spread mixture evenly over coconut cake.
  3. Cut lemon cake into 7 slices. Place slices in a single layer over raspberry mixture. Evenly spread remaining whipped topping over lemon cake layer. Freeze until ready to serve. Let sit 10 minutes, then cut into squares.

 

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