Directions:
- Cut cake into cubes; place in large bowl. Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly.
- Pour milk into another large bowl. Add dry pudding mixes. Beat with a wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping.
- Layer half the cake cubes in bottom of 2L glass serving bowl or 2L round baking dish. Reserve a few berries for garnish. Top with layer of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate at least 2 hours or up to 6 hours. Top with remaining 1/2 cup whipped topping and reserved berries just before serving.
- Also great with Jell-o chocolate instant pudding.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 18.31 Kcal (77 kJ) | ||
| Calories from fat | 3.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.38g | 1% | |
|---|---|---|---|
| Cholesterol | 1.91mg | 1% | |
| Sodium | 18.32mg | 1% | |
| Potassium | 63.1mg | 1% | |
| Total Carbs | 2.37g | 1% | |
| Sugars | 2.26g | 9% | |
| Protein | 1.18g | 2% | |
| Vitamin C | 1.5mg | 2% | |
| Calcium | 48mg | 5% | |
| Amount Per 100 g | |||
| Calories | 44.09 Kcal (185 kJ) | ||
| Calories from fat | 8.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.92g | 1% | |
|---|---|---|---|
| Cholesterol | 4.59mg | 1% | |
| Sodium | 44.12mg | 1% | |
| Potassium | 151.93mg | 1% | |
| Total Carbs | 5.7g | 1% | |
| Sugars | 5.44g | 9% | |
| Protein | 2.83g | 2% | |
| Vitamin C | 3.5mg | 2% | |
| Calcium | 115.6mg | 5% | |
* 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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