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 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 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. You can use frozen berries if you want. Thaw and drain first.
. .*Angelique* --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
