Berry Summer Pudding from Woman's World 6/22/09
![photo by Nancy O.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/38/26/19/Bfhod7BtSom9RAhjJQ0F_berry%2520summer%2520pudding.jpg)
photo by Nancy O.
![](https://lh3.googleusercontent.com/-XdUIqdMkCWA/AAAAAAAAAAI/AAAAAAAAAAA/4252rscbv5M/photo.jpg?sz=50)
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 1 (10 ounce) angel food cake
- 2 (3 ounce) packages strawberry flavored Jello gelatin
- 1 1⁄2 cups water
- 1 1⁄2 cups white grape juice
- 8 cups assorted berries
- whipped topping (optional)
- mint (optional)
- 2 tablespoons Grand Marnier (optional)
directions
- Coat 2-1/2 quart (7 1/2"x3") souffle dish with cooking spray; line with plastic wrap leaving 6" overhang.
- Cut the angel food cake into 16 pieces; reserve. Stir 2 pkgs jello into 1 1/2 cups boiling water until dissolved; stir in 1 1/2 cups white grape juice.
- Toss 8 cups assorted berries with jello (cut the strawberries into quarters).
- In a blender, puree 1/4 of berry mixture; stir back into jello mixture.
- With slotted spoon transfer 1/2 the berry mixture to dish.
- Top with 1/2 the cake slices in even layer; press down.
- Repeat with remaining berry mixture and cake. Pour any remaining liquid over pudding; fold over plastic wrap. Place 7" plate over pudding; top with heavy can.
- Refrigerate at least 6 hours or overnight.
- Open plastic wrap and invert pudding onto plate; remove plastic wrap.
- If desired, garnish with whipped topping, berries and mint.
Questions & Replies
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Reviews
RECIPE SUBMITTED BY
PMHawk
Omaha, Nebraska