Have ready a serving platter with a serving surface at least 10 x 8 in.
Purée raspberries and blueberries in a food processor. Transfer to a large bowl; fold in 5 cups whipped topping; remove and reserve 2 cups.
Place 1 graham cracker flat on work surface. Spread with 1⁄4 cup berry cream. Repeat, stacking crackers, until you have 5 layers. Place stack on its side on serving platter so crackers are horizontally upright (see photo, above). Add 10 more layers, sandwiching remaining berry cream and crackers (cream will hold layers together), ending with a cracker.
Coat cake with reserved 2 cups berry cream, then carefully cover sides and top with remaining plain topping.
Garnish top with alternating diagonal rows of berries, beginning and ending with raspberries. Refrigerate at least 3 hours. Starting at 1 corner, cut cake diagonally for layered effect in 3⁄4-in.-thick slices. Cut 4 largest slices in half.
Planning Tip: Can be made 1 day ahead. Cover loosely and refrigerate.
Calories 258 Fat 12g Saturated fat 10g Cholesterol 0mg
Sodium 99mg Carbohydrate 32g Fiber 1g
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
ADVERTISEMENT
