Summer Berry Shortcake Sundae (Red, White and Blue for Patriotic
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 16 ounces butter pound cake (I used Sara Lee's All Butter)
- 12 ounces non-dairy whipped topping (I used Cool-Whip Lite)
- 14 ounces sweetened condensed milk (I used FF)
- 2 (3 ounce) packages instant vanilla pudding (I used Jello-vanilla instant)
- 1 teaspoon vanilla extract
- 1 1⁄2 cups water
- 2 cups strawberries, i quartered mine (washed, hulled and cut)
- 1 pint blueberries (washed and drained well)
directions
- In medium bowl, mix pudding mix, water and vanilla until smooth. Fold in sweetened condensed milk and thawed non-dairy whipped topping. (DO NOT STIR -- it will cause filling to collapse) Slice pound cake into 16-20 thin slices. Line bottom of 9x13 glass dish with half of cake slices. Spread half of pudding mixture and half of berries. Repeat with a second layer, ending with berries on top. Cover and refrigerate until serving.
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RECIPE SUBMITTED BY
I am a hard-working mother of one---H.R.H Princess Hannah :) I work for a non-profit here in the Triad and love what I do!
My hubby and I love trying out new recipes on "zaar" and have sent many to this reality-cookbook! I do enjoy making recipes "ALLi" friendly and have found many to choose from!
My favorite cookbook is either Julia Childs "The Way to Cook" or The Four Seasons cookbook. Both have many master-recipoes that I grew up with cooking with my late-father. I am untrained, but knowledgable and willing to try almost any new recipe!