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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Fresh berries and a creamy pudding mixture are layered between slices of pound cake for an easy summer dessert. Ingredients:
3/4 cup cold milk |
1 pkg. (4 serving size) jell-o vanilla flavor instant pudding & pie filling |
1 1/2 cups thawed cool whip whipped topping, divided |
1 (10.75 ounce) package frozen pound cake |
1/4 cup orange juice |
2 cups mixed raspberries and sliced strawberries |
1/4 cup blackberries |
Directions:
1. Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Stir in 1 cup of the whipped topping.
2. Cut cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with 3/4 cup of the berries, half of the pudding mixture and middle cake layer. Repeat layers of berries and pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and the remaining berries; cover loosely with foil.
3. Refrigerate at least 4 hours or up to 24 hours. Store leftovers in refrigerator.
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