"Hunger is the best sauce in the world."--Cervantes

Berry Bliss Cake Recipe

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This recipe for Berry Bliss Cake, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristen Baker
Added: Wednesday, November 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup milk
1 4oz package vanilla instant pudding
1 1/2 cups thawed cool whip
1 pound cake (frozen works best)
1/4 cup orange juice
2 cups mixed raspberries and strawberries
1/4 cup blackberries or blueberries

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

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
I saw this in a magazine and it looked delicious, so I made it. Vickie had some and told me I had to add this recipe to the cookbook. If you want to see a picture, go to www.kraftfoods.com

 

 

 

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