2 pkgs. frozen raspberries, thickened with 1 1/2 tbsp. cornstarch, simmer & cool
2 Dolly Madison loaf angel food cakes - torn into sm. pieces
1 (8 oz.) Cool Whip
1 sm. French vanilla instant pudding, use 1 1/2 c. milk

Mix Cool Whip with pudding, toss with cake. Layer cake then drizzle with raspberry sauce, on each layer, ending with raspberry sauce on top.