Categories: cake, dessert, jello

Ingredients

• *3/4 cup cold milk
• *1 pkg. (4-serving size) JELL-O vanilla flavor instant pudding & pie filling
• 1 1/2 cups thawed COOL WHIP whipped topping, divided
• *1 pkg. (10.75 oz) frozen pound cake
• *1/4 cup orange juice
• *2 cups mixed raspberries and sliced strawberries
• *1/4 cup blackberries

Directions

1. ADD milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Stir in 1 cup of the whipped topping.

2. CUT cake horizontally into 3 layers; brush with juice. Place bottom layer on serving plate; top with 3/4 cup of the berries, half of the pudding mixture and middle cake layer. Repeat layers of berries and pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and the remaining berries; cover loosely with foil.

3. REFRIGERATE at least 4 hours or up to 24 hours. Store leftovers in refrigerator.

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