1 angel food cake (broken into 1" bits). 1 8-oz. carton of FAT FREE Cool Whip. 1 c. FAT FREE sour cream. 1 c. powdered sugar. 1 pint red raspberries (well drained, fresh or frozen). In a medium bowl, mix together the Cool Whip, sour cream and powdered sugar. Fold in raspberries. Place all the angel food bits in the bottom of a 9" x 13" baking dish. Pour the raspberry mixture over the cake. Cover the pan with plastic wrap and refrigerate one hour.