4 servings
1 loaf
food cake, cut in ½ inch cubes
1 package (10 ounces) Birdseye Deluxe Red
Raspberries whole in a delicious syrup
1 packages (3.4 ounces) instant chocolate
pudding
1 ¼ cup prepared non-dairy whipped topping
1 (1.55 ounce) chocolate bar, shaved
In a dessert or sherbet glass, layer 1/3-cup cake cubes, 1/8-cup
raspberries, ¼ cup pudding and 1 tablespoon whipped topping. Repeat the layers and top each glass with ¼ cup whipped topping and 1 tablespoon of shaved chocolate.
Chill and serve.
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