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 | 21771.86 Kcal (91154 kJ) | ||
| Calories from fat | 2072.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 230.24g | 354% | |
|---|---|---|---|
| Cholesterol | 12mg | 4% | |
| Sodium | 40559.54mg | 1690% | |
| Potassium | 4438.19mg | 94% | |
| Total Carbs | 4755.75g | 1585% | |
| Sugars | 2540g | 10160% | |
| Dietary Fiber | 71.84g | 287% | |
| Protein | 236.27g | 473% | |
| Vitamin C | 175.3mg | 292% | |
| Iron | 116.8mg | 649% | |
| Calcium | 12672mg | 1267% | |
| Amount Per 100 g | |||
| Calories | 339.43 Kcal (1421 kJ) | ||
| Calories from fat | 32.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.59g | 354% | |
|---|---|---|---|
| Cholesterol | 0.19mg | 4% | |
| Sodium | 632.33mg | 1690% | |
| Potassium | 69.19mg | 94% | |
| Total Carbs | 74.14g | 1585% | |
| Sugars | 39.6g | 10160% | |
| Dietary Fiber | 1.12g | 287% | |
| Protein | 3.68g | 473% | |
| Vitamin C | 2.7mg | 292% | |
| Iron | 1.8mg | 649% | |
| Calcium | 197.6mg | 1267% | |
* 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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