2 cups mixed fresh raspberries and sliced fresh strawberries
1/4 cup fresh blackberries
1 pkg. (298 g) frozen pound cake, thawed
1/4 cup orange juice
Add To Shopping List
How do I make it ?
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1 cup Cool Whip. Combine berries; reserve 1/2 cup.
Cut cake into 3 layers.
Brush cake layers with juice.
Stack cake layers on plate, filling each layer with half each of the remaining berries and pudding mixture. Top with remaining Cool Whip and reserved berries. Refrigerate 4 hours.
Kraft Kitchen Tips!
For more simply stunning dessert recipes, visit www.dessertcentre.ca.
Save 60 calories and 7.5g of total fat, including 4g of saturated fat, per serving by preparing with Jell-0 Vanilla Fat Free Instant Pudding, skim milk, Cool Whip Light Whipped Topping and frozen reduced-fat pound cake.
How to Easily Serve Cake
Use a serrated knife to cut the chilled dessert into slices just before serving.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 7 g
Cholesterol 55 mg
Sodium 300 mg
Carbohydrate 38 g
Fibre 2 g
Sugars 25 g
Protein 3 g
8 servings, 1/8 dessert (129 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.