This decadent raspberry treat makes the perfect, cool summer dessert. Not only simple to make, but amazing tasting! 

• 1 (7 oz.) jar marshmallow creme
• 1 C. sour cream
• 1/8 tsp. almond extract
• 1 (8 oz.) can crushed pineapple, undrained
• Juice of 1 lemon + zest
• 1 angel food cake, torn into 1” cubes
• 3 C. fresh raspberries, divided
• ¼ C. sliced almonds

Place marshmallow crème, sour cream, and almond extract in a very large mixing bowl. Mix well. Stir in pineapple, fresh lemon juice and zest, and 2 C. raspberries. Add cake pieces and mix gently. Place mixture, in layers, in a serving dish. Top with 1 C. raspberries, whipped cream, and almonds. Chill until ready to serve. (Make and serve the same day!)