Berry Bliss Cake

Fresh berries and a creamy pudding mixture are layered between slices of pound cake for an easy summer dessert.


8 servings


3/4 cup cold milk
1 (4 serving size) package 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


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

Cut cake horizontally into three 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.

Refrigerate at least 4 hours or up to 24 hours.

Estimated Time

Preparation Time: 20 minutes
Refrigeration Time: 4 hours
Total Time: 4 hours 20 minutes


Store leftovers in refrigerator.

Nutritional Information

Amount Per Serving: Calories: 209; Total Fat: 10.1 g; Cholesterol: 85 mg; Sodium: 160 mg; Total Carbs: 26.4 g; Dietary Fiber: 1.2 g; Protein: 3.2 g

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