- 1 large Angel food cake, cut into cubes
- 2 cups Whipping cream
- 1 cup Robert Rothschild Farm Red Raspberry Gourmet Sauce
- 2 Tbsp. Grand Marnier
- 10 1/2 oz. Raspberries, frozen, drained
Whip cream until soft peaks form. Fold in Red Raspberry Gourmet Sauce and Grand Marnier.
In large bowl, fold together the raspberry cream mixture and cake cubes.
In glass bowl, layer cake mixture and raspberries. Garnish with additional whipped cream if desired.