instant vanilla flavor pudding and pie filling
( 4-serving size)
1 1/2 cups
thawed Cool Whip Topping, divided
1 (10 3/4 ounce) packages
frozen pound cake
2 cups mixed raspberries (or both mixed) or 2 cups
( or both mixed)
- ADD milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minute or until well blended. Stir in 1 cup of the whipped topping.
- CUT cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with 3/4 cup of the mixed berries, half of the pudding mixture and middle cake layer. Repeat layers of mixed berries and pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and all remaining berries; cover loosely with foil.
- REFRIGERATE at least 4 hours or overnight. Store any leftovers in refrigerator.