1 cake, preferably dried out
1 can raspberries or fresh (8 oz.)
1 c. chopped nuts
1 pt. whipping cream
Powdered sugar to sweeten
Touch of vanilla

Break up cake in a bowl. Add raspberries, including juice. Add chopped nuts. Mix well and refrigerate at least 2 hours. Before serving whip cream with sugar and vanilla until stiff peaks. Use ice cream to serve 1 scoop per serving. Top with whipped cream. Very rich and heavy. Non-dairy toppings do not work well.