MIX preserves and water in small bowl. Split cake in half horizontally. Spread curd on bottom half. Replace top. Blend 1/2 of preserves mixture with whipped topping and powdered sugar. Frost cake. Drizzle remaining preserves over top of cake. Garnish with raspberries, if desired.
TIP Also try with DICKINSON'S Seedless Black Raspberry or Strawberry Preserves.
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