This colourful summertime dessert is sure to fly off the potluck table, and it goes together just as fast. Start with a pound cake and layer it with fresh berries and a creamy pudding mixture. It’s even better if you can make it the night before.
What do I need ?
Original recipe yields 15 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
Arrange cake slices on bottom of 13x9-inch dish, cutting to fit if necessary; drizzle with juice. Top with berries and sugar.
Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 3/4 cup Cool Whip; spread over berries. Top with remaining Cool Whip.
Refrigerate 1 hour.
Kraft Kitchen Tips!
This recipe is great for a crowd and is even better when prepared the night before!
Good news!! You'll save 70 calories and 4 grams of total fat, including 2 grams of saturated fat, per serving by preparing with low fat pound cake, skim milk, Jell-0 Vanilla Fat Free Instant Pudding and Cool Whip Light Whipped Topping.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 4 g
Cholesterol 15 mg
Sodium 290 mg
Carbohydrate 34 g
Fibre 2 g
Sugars 19 g
Protein 3 g
15 servings, 1 square (115 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.