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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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Received this recipe today from . I plan to make this soon. Cooking time includes chilling. Ingredients:
3/4 cup cold milk |
4 ounces instant vanilla flavor pudding and pie filling (4-serving size) |
1 1/2 cups thawed cool whip topping, divided |
1 (10 3/4 ounce) package frozen pound cake |
1/4 cup orange juice |
2 cups mixed raspberries (or both mixed) or 2 cups sliced strawberries (or both mixed) |
1/4 cup blackberry |
Directions:
1. ADD milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minute 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 mixed berries, half of the pudding mixture and middle cake layer. Repeat layers of mixed berries and pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and all remaining berries; cover loosely with foil.
3. REFRIGERATE at least 4 hours or overnight. Store any leftovers in refrigerator.
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