Berry Summer Pudding from Woman's World 6/22/09

Recipe by PMHawk
READY IN: 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (10 ounce) angel food cake
  • 2
    (3 ounce) packages strawberry flavored Jello gelatin
  • 1 12
    cups water
  • 1 12
    cups white grape juice
  • 8
    cups assorted berries
  • whipped topping (optional)
  • mint (optional)
  • 2
    tablespoons Grand Marnier (optional)
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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.
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