Berry Bliss Cake
Why I Love This Recipe
Ingredients You'll Need
3/4 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 pkg. (10.75 oz.) frozen pound cake
1/4 cup orange juice
2 cups mixed raspberries and sliced strawberries
1/4 cup blackberries
ADD milk to dry pudding mix in medium bowl.
Beat with wire whisk 2 min. or until well blended.
Stir in 1 cup of the whipped topping.
CUT cake horizontally into three layers; brush with juice.
Place bottom layer on serving plate; top with 3/4 cup of the mixed berries, half of the pudding mixture and middle cake layer.
Repeat layers of mixed berries and pudding mixture; cover with top cake layer.
Top with 1/2 cup whipped topping and all remaining berries; cover loosely with foil.
REFRIGERATE at least 4 hours or overnight.
Store any leftovers in refrigerator