1 (2 oz.) env. whipped topping mix
1/2 c. cold milk
1/2 tsp. vanilla
1 (9 3/4 oz.) packaged angel food cake
1 can raspberry Fruit Float
Raspberries or maraschino cherries for garnish

Line a 9x5 loaf pan with foil. Whip topping as package directs, using milk and vanilla. Meanwhile, tear cake into 1 to 2 inch pieces, reserving 15 pieces. Fold fruit float syrup into whipped topping, then fold in cake pieces.

Turn into pan. Top with reserved cake pieces. Chill until set. Remove from pan and remove foil. Garnish with fresh berries. Ice with Dream Whip tinted with pink food coloring. Cut cake into 8 slices.