Raspberries in Angel Cream
1 1/2 cups buttermilk
2 teaspoon almond flavored liqueur
1 envelope unflavored gelatine
4 tablespoons granulated sugar
1 envelope dessert topping mix
1/2 cup cold milk
1 (12 ounce) package whole raspberries or frozen berries
of your choice, thawed and well-drained
4 cups angel food cake, broken into pieces
In a small saucepan, combine 3/4 cup buttermilk and the liqueur. Sprinkle with gelatine and let soften 5 minutes.
Cook over medium heat until gelatine is dissolved. Stir continually. Add sugar and cook until sugar is dissolved. Stir continually. Pour into bowl and add rest of buttermilk. Refrigerate until chilled, about 45 minutes.
In medium bowl, beat dessert topping mix with milk until soft peaks form. Scrape bowl and continue beating until stiff peaks form. Add the whipped topping to buttermilk mixture, fold in until smooth. Fold in drained berries.
Layer in serving bowl first the filling, then the cake, then filling, then cake, then filling – 5 layers total. Refrigerate.
(Better when allowed to set in refrigerator several hours.) Reserved juice may be drizzled over cake pieces when layering, if desired.
Serves 4 to 6.