POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in 1 1/2 cups of the whipped topping.
LAYER half each of the cake cubes, strawberries and blueberries in large serving bowl; cover with pudding mixture. Top with layers of the remaining cake cubes, fruit and whipped topping.
REFRIGERATE at least 1 hour before serving. Store leftovers in refrigerator.
Nutritional Information Calories: 120 Total fat: 2 g Saturated fat: 2 g Cholesterol: 0 mg Sodium: 270 mg Carbohydrate: 23 g Dietary Fiber: 1 g Sugars: 18 g Protein: 2 g Vitamin A: 0% DV Vitamin C: 25% DV Calcium: 6% DV Iron: 0% DV
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