Berry Bliss Cake

By á-162246

Ingredients

• 3/4 c milk
• 1 pkg vanilla instant pudding
• 1 1/2 c thawed cool whip
• 2 cups mixed raspberries and strawberries
• 1/4 c blackberries
• 1 pkg pound cake
• 1/4 c orange juice

Preparation

Step 1

Beat milk and dry pudding; mix 2 minutes or until well blended. Stir in 1 cup cool whip. Combine berries. Cut cake into 3 layers. Brush with juice. Reserve ½ c berries. Stack cake layers on serving plate, filling each layer with half each of the pudding mixture and remaining berries. Top with remaining cool whip and reserved berries. Cover loosely with foil. Refrigerate at least 4 hours or up to 24 hours. 8 servings.