Fresh berries, whip cream, and Hill & Valley’s top selling Sugar Free Sliced Lemon Crème Cake-what’s not to love in a recipe this simple?! Enjoy!
1 cup of Light Whipped topping
2 tsp almond extract
3 slices of Hill and Valley Sliced Lemon Crème Cake
¼ c fresh blue berries
3 large fresh strawberries sliced
1 package of frozen raspberries thawed
2 tsp of Splenda® granulated
Sugar Free Chocolate Syrup
Place the thawed raspberries in a blender and puree until smooth.
Cut each slice of Hill and Valley Sliced Lemon Crème Cakes in half. (use a bread knife with the serrated edges)
Mix the whipped topping and almond extract.
Place 1 tablespoon of the raspberry sauce on a plate.
Place a slice of Hill and Valley Sliced Lemon Crème Cake on top of the raspberry sauce.
Top with a dollop of whipped topping blue berries, strawberries.
Top with another slice of cake and repeat with the remaining layers until your tower is built.
Drizzle with Sugar Free Chocolate Syrup and garnish with fresh mint.