Berry Summer Pudding from Woman's World 6/22/09 |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Very easy summer treat! For an extra treat, stir 2 Tbsp orange-flavored liqueur, such as Grand Marnier, into the pureed berry mixture. Ingredients:
1 (10 ounce) angel food cake |
2 (3 ounce) packages strawberry flavored jello gelatin |
1 1/2 cups water |
1 1/2 cups white grape juice |
8 cups assorted berries |
whipped topping (optional) |
mint (optional) |
2 tablespoons grand marnier (optional) |
Directions:
1. Coat 2-1/2 quart (7 1/2 x3 ) souffle dish with cooking spray; line with plastic wrap leaving 6 overhang.
2. Cut the angel food cake into 16 pieces; reserve. Stir 2 pkgs jello into 1 1/2 cups boiling water until dissolved; stir in 1 1/2 cups white grape juice.
3. Toss 8 cups assorted berries with jello (cut the strawberries into quarters).
4. In a blender, puree 1/4 of berry mixture; stir back into jello mixture.
5. With slotted spoon transfer 1/2 the berry mixture to dish.
6. Top with 1/2 the cake slices in even layer; press down.
7. Repeat with remaining berry mixture and cake. Pour any remaining liquid over pudding; fold over plastic wrap. Place 7 plate over pudding; top with heavy can.
8. Refrigerate at least 6 hours or overnight.
9. Open plastic wrap and invert pudding onto plate; remove plastic wrap.
10. If desired, garnish with whipped topping, berries and mint.
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