Raspberries in Angel Cream

Ingredients

1 1/2 cups buttermilk
2 tsp. almond flavored liqueur
1 env. unflavored gelatin
4 Tbsp sugar
1 env. dessert topping mix
1/2 cup cold milk
1 pkg. (12 oz) whole raspberries or frozen berries of your choice, thawed and
well drained
4 cups angel food cake, broken into pieces
 

Directions

In a small saucepan, combine 3/4 cup buttermilk and the liqueur>  Sprinkle with
gelatin and let soften 5 minutes.  Cook over medium heat until gelatin 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 whipping 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.