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CRAN-RASBERRY CAKE 1 box light pound cake mix 1-1/2 tsp. Watkins Butter Extract 1-1/2 tsp. Watkins White Vanilla Extract 1 pie filling recipe Watkins Vanilla Dessert Mix 1 cup cranberry or cran-raspberry juice cocktail 2 cups fresh raspberries or 2 packages (10 to 12 oz. each) frozen raspberries, thawed 2 Tbsp. sugar 8 oz. reduced-fat whipped topping Fresh raspberries for garnish Prepare pound cake mix per package directions, adding extracts to the batter. Bake per instructions and cool completely. Prepare vanilla pie filling per package directions, and let cool. Cut pound cake into 1/2- 3/4-inch slices and place one slice on each plate. Drizzle each slice with 1 Tbsp. juice, top with raspberries and sprinkle with 1/2 tsp. sugar. Gently stir 1 cup whipped topping into pudding and spoon mixture over raspberries. Top with remaining whipped topping. Refrigerate until served. Just before serving, garnish with fresh raspberries. For red, white and blue cake, garnish with raspberries and blueberries. http://www.watkinsonline.com/jcooper Jacquelyn Cooper Watkins Independent Associate #099046N Watkins Online Catalog:  http://www.watkinsonline.com/jcooper E-mail:  watkins@timelysuggestions.com

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