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1 (10-inch) angel food cake
1/2 cup confectioners' sugar
8 ounces cream cheese, at room temperature
1/2 teaspoon vanilla or almond extract
1 cup milk
2 cups whipped cream
Fresh raspberries
Tear angel food cake into small pieces and spread into the bottom of a 9 x 13-inch baking dish. Mix confectioners' sugar, cream cheese, vanilla or almond extract and milk until smooth. Fold in whipped cream. Pour over cake pieces. Pour raspberries over all. Dust the tops of the berries with confectioners' sugar. Chill for 4 hours or overnight.
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