Sunday, June 03, 2007
Berry Bliss Cake
Perfect when prepared ahead of time for an elegant outdoor summer dinner party!
3/4 cups cold milk
1 pkg (4 svg size) instant vanilla pudding mix
1 1/2 cups whipped topping, thawed
1 pkg (10 oz) frozen pound cake, thawed
1/4 cup orange juice
2 cups raspberries and sliced strawberries
1/4 cup blackberries
Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes 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 small portion of berries, big dollop of pudding mixture and another cake layer. Repeat layers of berries and pudding mixture then add top cake layer. Top with 1/2 cup whipped topping and more berries. Cover loosely with foil.
Refrigerate at least 4 hours or overnight before serving.
3/4 cups cold milk
1 pkg (4 svg size) instant vanilla pudding mix
1 1/2 cups whipped topping, thawed
1 pkg (10 oz) frozen pound cake, thawed
1/4 cup orange juice
2 cups raspberries and sliced strawberries
1/4 cup blackberries
Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes 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 small portion of berries, big dollop of pudding mixture and another cake layer. Repeat layers of berries and pudding mixture then add top cake layer. Top with 1/2 cup whipped topping and more berries. Cover loosely with foil.
Refrigerate at least 4 hours or overnight before serving.
Labels: desserts
# posted by jLow @ 1:21 PM 
