Berry Bliss Cake

Berry Bliss Cake


  • 3/4 cup cold milk
  • 1 package (4-serving size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling
  • 1-1/2 cups thawed Cool Whip Whipped Topping, divided
  • 1 10.75-ounce package frozen pound cake
  • 1/4 cup orange juice
  • 2 cups mixed raspberries and sliced strawberries
  • 1/4 cup blackberries


  1. Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes or until well blended. Stir in 1 cup whipped topping.
  2. Cut cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with 3/4 cup mixed berries, half of pudding mixture and middle cake layer. Repeat layers of mixed berries and pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and remaining berries; cover loosely with foil.
  3. Refrigerate at least 4 hours or overnight. Store any leftovers in refrigerator.

Recipe and Photo courtesy of Kraft

Leave a Reply