Sliced Crème Cake Lemon Tower

Sliced Crème Cake Lemon Tower 

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

Directions:
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 Syrup and garnish with fresh mint.

2 servings

check out http://www.hillandvalley.net/
Click on consumers, then Happy Diabetic