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Berry Bliss Cake

Yield 8 servings

Ingredients

  • 3/4 cup cold milk
  • 1 package (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
  • 1 1/2 cups thawed COOL WHIP Whipped Topping, divided
  • 1 package (10.75 ounces) frozen pound cake
  • 1/4 cup orange juice
  • 2 cups mixed raspberries and sliced strawberries
  • 1/4 cup blackberries

How to Make It

  1. 20 minutes (plus refrigeration)

    ADD milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes or until well blended. Stir in 1 cup of 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. Cover.

    REFRIGERATE at least 4 hours or up to 24 hours. Store leftovers in refrigerator.