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 | 467.82 Kcal (1959 kJ) | ||
| Calories from fat | 66.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.42g | 11% | |
|---|---|---|---|
| Cholesterol | 25.43mg | 8% | |
| Sodium | 1031.49mg | 43% | |
| Potassium | 129.08mg | 3% | |
| Total Carbs | 104.03g | 35% | |
| Sugars | 76.65g | 307% | |
| Dietary Fiber | 2.41g | 10% | |
| Protein | 1.71g | 3% | |
| Vitamin C | 13mg | 22% | |
| Iron | 0.4mg | 2% | |
| Calcium | 61.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 245.02 Kcal (1026 kJ) | ||
| Calories from fat | 35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.89g | 11% | |
|---|---|---|---|
| Cholesterol | 13.32mg | 8% | |
| Sodium | 540.24mg | 43% | |
| Potassium | 67.6mg | 3% | |
| Total Carbs | 54.49g | 35% | |
| Sugars | 40.15g | 307% | |
| Dietary Fiber | 1.26g | 10% | |
| Protein | 0.9g | 3% | |
| Vitamin C | 6.8mg | 22% | |
| Iron | 0.2mg | 2% | |
| Calcium | 32mg | 6% | |
* 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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