Ingredients for Berry Bliss Cake
- 2 cups milk
- 1 (3.4 ounce) package instant vanilla flavor pudding and pie filling
- 1 1/2 cups cool whip topping
- 1 (10 3/4 ounce) frozen pound cake, thawed
- 1/2 cup orange juice
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1 tablespoon granulated sugar
- 1 tablespoon lemon juice
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How to Make Berry Bliss Cake
- In a medium bowl, combine the dry pudding mix with 2 cups of milk.
- Beat with a wire whisk for 2 minutes, or until smooth and creamy.
- Gently fold in 1 cup of the whipped topping.
- Carefully cut the cake horizontally into three even layers.
- Brush each cake layer with 1/4 cup of berry juice.
- Place the bottom cake layer on a serving plate.
- Top with 3/4 cup of mixed berries, then half of the prepared pudding mixture. Add the middle cake layer.
- Repeat layers with the remaining mixed berries and pudding mixture.
- Cover with the top cake layer.
- Top with 1/2 cup of whipped topping and the remaining mixed berries.
- Loosely cover the cake with aluminum foil.
- Refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld.
- Store any leftover cake in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
61g
Fat
37g
Carbs
13g
