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Cran-Raspberry Cake

1 Box Light Pound Cake Mix
1 1/2 teas. / 7.5 ml Watkins Butter Extract
1 1/2 teas. / 7.5 ml Watkins White Vanilla
1 Pie Fill Recipe Watkins Vanilla Dessert Mix
1 Cup / 250 ml Cranberry or Cran-Raspberry Juice Cocktail
2 Cups / 500 ml Fresh Raspberries or 2 Packages (10 to 12 oz. / 280 to 336 g each) Frozen Raspberries, thawed
2 Tbsp. / 30 ml Sugar
8 oz. / 227 g Reduced-Fat Whipped Topping
Fresh Raspberries for garnish

Prepare pound cake mix per package directions, adding Watkins White Vanilla and Butter Extract 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 to 3/4 inch / 12 to 18 mm slices and place on slice on each plate. Drizzle each slice with 1 Tbsp. / 15 ml juice, top with raspberries, and sprinkle with 1/2 teas. / 2.5 ml sugar. Gently stir 1 cup / 250 ml whipped topping into pudding and spoon mixture over raspberries. Top with remaining whipped topping. Refrigerate until served. Just before serving, garnish with raspberries and blueberries.

Nutritional Information Per Serving:
Calories 280, Protein 3g; Carbohydrates 41g; Sodium 220mg; Fat 7g; Saturated Fat 2g; Cholesterol 50mg; Dietary Fiber 1g

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