“Fresh berries and a creamy pudding mixture are layered between slices of pound cake for an easy summer dessert.” - by JELL-O
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 254 cal
- 13%
- Fat
- 10.1 g
- 16%
- Carbs
- 37.9 g
- 12%
Based on a 2,000 calorie diet
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Reviews (21)
Rate This Recipe
"Great simple recipe! I made this for July 4th and it was a hit! My only issue was I used pound cake that wasn't frozen thinking I was saving time, and found that my cake had toppled over in the frid..." See morege. Frozen must be necessary to maintain the shape. I also used blueberries, raspberries, and strawberries. Everyone loved it and wanted the recipe!"
Lyndsay
"Excellent and very easy! Do not be afraid to use different types of berries. I also used even more berries than the recipe required. VERY GOOD!..." See more"
~TxCin~ILove2Ck
"This was a nice light refreshing dessert. I used Nany's white cake (AR recipe) instead of pound cake. The pudding filling was really thick though and I wondered if I should have added more milk than 3..." See more/4 cup? This was a great dessert and my husband's only improvement was to suggest a drizzle of chocolate syrup over this. What a pretty cake this is!"
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