Very Easy Berry Bliss Cake
Make This Gorgeous Cake In 20 Minutes!
When I saw this cake recipe in my latest edition of Kraft’s What’s Cooking magazine, I instantly fell in love. I could taste each layer of moist pound cake, creamy vanilla pudding and sweet berries in my mind! I could just imagine serving this impressive cake to my guests and hearing the compliments. And best of all, this dessert is easy and quick, taking only 20 minutes to prepare. Fortunately, berry season is here and I know that my local grocery store has blackberries, raspberries and strawberries on sale right now! Hmm, that’s exactly what I need for this recipe. Sounds like it’s meant to be! Check out the Kraft site and video for this recipe here.
BERRY BLISS CAKE
1 package (4-serving size) Jell-O Vanilla Instant Pudding
3/4 cup cold milk
1-1/2 cups thawed Cool Whip Whipped Topping, divided
2 cups mixed raspberries and sliced strawberries
1/4 cup blackberries
1 10.75-ounce package frozen pound cake, cut into 3 layers
1/4 cup orange juice
In a medium bowl, add milk to dry pudding mix and beat with whisk for 2 minutes or until well blended. Stir in 1 cup whipped topping. In a separate bowl, combine berries and reserve 1/2 cup.
Brush each cake layer with orange juice. Place bottom layer on serving plate and top with half the remaining mixed berries, and half of the pudding mixture. Repeat with a second layer and top the third cake layer with 1/2 cup whipped topping and remaining berries; cover loosely with foil.
Refrigerate at least 4 hours or overnight. Store any leftovers in refrigerator. Makes 8 servings.