- 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
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.