Berry Cream Cheese Cake

Berry Cream Cheese Cake

White Cake mix – bake w/ egg whites only in jelly-roll pan at 325 for 22 min. Let cool

Mix 1 pint whipping cream, 8 oz. Cream cheese softened, and 2 cups powdered sugar until it peaks.

Spread on cake and put in fridge until firm.

Drain juice from 16 oz. Frozen raspberries (thawed) – add water to juice until you have 1 ½ cups. Put in saucepan with 3 Tbs. Tapioca and ¼ c. sugar. Let stand 5 minutes then bring to a boil and boil 1 minute. Add berries and 2 Tbsp lemon juice. Stir and put in fridge until cool. Put on top of cake. Store cake in fridge.