PLACE cake cubes in large bowl. Mix orange juice and extract. Drizzle over cake; toss to coat. POUR milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. RESERVE a few berries for garnish; set aside. Place half of the cake cubes in 2-qt. glass serving bowl or round casserole dish; top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate at least 2 hours. Top with remaining 1/2 cup whipped topping and reserved berries just before serving. Store leftovers in refrigerator. Nutritional InformationCalories: 100 Total fat: 1 g Saturated fat: 1 g Cholesterol: 0 mg Sodium: 290 mg Carbohydrate: 21 g Dietary Fiber: 1 g Sugars: 13 g Protein: 2 g Vitamin A: 2% DV Vitamin C: 25% DV Calcium: 8% DV Iron: 4% DV
