Directions:
- Coat a 2 1/2 qt (7 1/2” x 3”) soufflé dish with cooking spray; line with plastic wrap leaving a 6” overhang.
- Cut the cake into 16 slices; reserve.
- Stir Jell-O into boiling water until totally dissolved; stir in grape juice.
- Toss berries with jello.
- In blender, puree 1/4 cup of berry mixture; stir back into jello.
- With slotted spoon, transfer 1/2 of berry mixture to prepared dish. Top with half the cake slices in even layer; press down.
- Repeat with remaining berry mixture and cake. Pour any remaining liquid over pudding; fold over plastic wrap.
- Place a 7” plate over pudding; top with heavy can.
- Refrigerate at least 6 hours or overnight.
- Open plastic wrap and invert pudding onto serving plate; remove plastic wrap.
- Garnish with whipped topping if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.93 Kcal (787 kJ) | ||
| Calories from fat | 28.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 5% | |
|---|---|---|---|
| Sodium | 72.98mg | 3% | |
| Potassium | 117.16mg | 2% | |
| Total Carbs | 40.83g | 14% | |
| Sugars | 20.25g | 81% | |
| Protein | 3.56g | 7% | |
| Vitamin C | 19.4mg | 32% | |
| Iron | 3.2mg | 18% | |
| Calcium | 35.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 41.64 Kcal (174 kJ) | ||
| Calories from fat | 6.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.7g | 5% | |
|---|---|---|---|
| Sodium | 16.17mg | 3% | |
| Potassium | 25.96mg | 2% | |
| Total Carbs | 9.05g | 14% | |
| Sugars | 4.49g | 81% | |
| Protein | 0.79g | 7% | |
| Vitamin C | 4.3mg | 32% | |
| Iron | 0.7mg | 18% | |
| Calcium | 7.8mg | 4% | |
* 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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