Directions:
- 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.
- 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.
- REFRIGERATE at least 4 hours or up to 24 hours. Store leftovers in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 698.29 Kcal (2924 kJ) | ||
| Calories from fat | 89.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.9g | 15% | |
|---|---|---|---|
| Cholesterol | 25.43mg | 8% | |
| Sodium | 1460.85mg | 61% | |
| Potassium | 167.49mg | 4% | |
| Total Carbs | 154.22g | 51% | |
| Sugars | 102.68g | 411% | |
| Dietary Fiber | 3.03g | 12% | |
| Protein | 4.19g | 8% | |
| Vitamin C | 13mg | 22% | |
| Iron | 1.7mg | 9% | |
| Calcium | 196.8mg | 20% | |
| Amount Per 100 g | |||
| Calories | 276.13 Kcal (1156 kJ) | ||
| Calories from fat | 35.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.92g | 15% | |
|---|---|---|---|
| Cholesterol | 10.06mg | 8% | |
| Sodium | 577.66mg | 61% | |
| Potassium | 66.23mg | 4% | |
| Total Carbs | 60.98g | 51% | |
| Sugars | 40.6g | 411% | |
| Dietary Fiber | 1.2g | 12% | |
| Protein | 1.66g | 8% | |
| Vitamin C | 5.2mg | 22% | |
| Iron | 0.7mg | 9% | |
| Calcium | 77.8mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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