Ingredients
1 1/2
cups raspberry pie filling (from 21-oz can)
1
cup sliced fresh strawberries
3/4
cup fresh blueberries
6
slices (about 3/4 inch thick) angel food or pound cake (3x2 1/2 inches)
3/4
cup whipped cream topping (from 7-oz can)
Preparation
In medium bowl, mix pie filling, strawberries and blueberries.
Cut each cake slice diagonally in half to make 2 triangles. Arrange 2 triangles on each of 6 serving plates. Top with fruit mixture and whipped cream.
