Angel Berry Summer Pudding

By cindyandmojo

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Starting mid-August, we're going daily! Joyful noms served up every day. A fun new format, same tasty recipes!

Ingredients

• 1 package Betty Crocker™ white angel food cake mix
• 1 1/4 cups cold water
• 2 packages (4-serving size each) vanilla instant pudding and pie filling mix
• 4 cups milk
• 3/4 teaspoon rum extract
• 4 cups sliced strawberries
• 2 cups raspberries
• Frozen (thawed) whipped topping, if desired

Preparation

Step 1

1
Make cake mix as directed on package, using cold water. Cool completely; tear cake into bite-size pieces.

2
Meanwhile, make pudding mixes as directed on package for pudding, using 4 cups milk and adding rum extract.

3
Spoon one-third of the pudding into bottom of rectangular baking dish, 13x9x2 inches. Layer with half of the cake pieces and half of the berries. Repeat layers, ending with remaining pudding.

4
Cover and refrigerate at least 4 hours. Garnish each serving with a dollop of whipped topping.