Berry Bliss Cake
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 (10.75 ounce) package 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 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.
Refrigerate at least 4 hours or up to 24 hours. Store leftovers in refrigerator.
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