CUT cake horizontally into 3 layers. Place bottom cake layer on serving plate; spread with layers of 1/4 cup of the fruit spread and 1 cup of the whipped topping. Cover with middle cake layer.
REPEAT layers of fruit spread and whipped topping; top with remaining cake layer. Frost top of cake with remaining whipped topping.
REFRIGERATE 1 hour or until ready to serve. Top with raspberries just before serving. Garnish with fresh mint leaves, if desired. Store leftover cake in refrigerator.
