2 12-ounce packages whole frozen raspberries, thawed
1/2 cup sugar substitute, or to taste
1/2 whole angel food cake, cut into 1" cubes
8 teaspoons sherry (cream sherry)
8 ounces Cool Whip Lite®
6 each ginger snaps, crushed
Process thawed raspberries and sugar substitute in food processor or blender until smooth, about 10 seconds. Set aside.
Cover bottom of dessert glasses with approximately 1 1/2 tablespoons raspberry purée. Fill class half full with angle food cake cubes . Drizzle with Cream Sherry. Spoon 3 to 4 tablespoons raspberry purée over cake. Fill remainder of glass with raspberries, leaving room for topping. Top with Cool Whip topping. Sprinkle with crushed ginger snaps.