Cran-Raspberry Cake

1 box light pound cake mix
1-1/2 tsp /7.5 mL Watkins Butter Extract
1-1/2 tsp /7.5 mL Watkins White Vanilla Extract
1 pie filling 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
1 Tbsp /30 mL sugar
8 oz /227 mL reduced-fat whipped topping
Fresh raspberries for garnish

Prepare pound cake mix per package directions, adding extracts 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 one slice on each plate.  Drizzle each slice with 1 Tbsp /15 mL juice, top with raspberries, and sprinkle with 1/2 tsp /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 fresh raspberries.  For red, white and blue cake, garnish with raspberries and blueberries. 

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

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