Featured Pinch Tips Video
- 1 pkg
- pound cake ( 12 oz )
- 2 pkg
- ( 4 serving size ) vanilla or lemon flavor instant pudding and pie filling
- 3 Tbsp
- orange juice
- 2 pt
- fresh seasonal berries; blueberries, raspberries or strawberries )
- 8 oz of cool whip topping, thawed, divided
- 2 Tbsp
- 2 1/2 c
- cold milk
1Cut pound cake into slices and arrange slices on the bottom of a 9 x 13 inch pan. Drizzle cake with juice.
2Top with berries, sprinkle with sugar.
3Pour milk into large bowl. Add pudding mixes. Beat with wire whisk one minute or until well blended.
4Gently stir in 1 cup of the whipped topping. Spoon pudding mixture over berries in pan.
5Top with remaining whipped topping.
6Refrigerate until ready to serve or overnight. Garnish as desired.
7Note: I have used a combination of berries for this dessert. I tried one pint each of blueberries and strawberries and all I can say is Yummy!