"This combo of fresh fruit and sweetness is my idea of a great way to finish off a summer meal!" -Colleen Gingrich
1 pkg. (298 grams) prepared pound cake, cut into 12 slices
3 tablespoons orange juice
4 cups mixed fresh berries (raspberries, blueberries and halved strawberries)
2 tablespoons sugar
2 pkg. (4 serving size each) vanilla instant pudding
21/2 cups cold milk
2¾ cups thawed whipped topping, divided
Arrange cake slices on bottom of 13"x9" baking dish, cutting to fit if necessary; drizzle with juice. Mix berries and sugar and place on top of cake. Beat pudding mixes and milk in large bowl with whisk for 2 minutes. Stir in ¾ cup whipped topping; spread over berries. Top with remaining whipped topping. Refrigerate 1 hour. This dessert can be prepared the night before serving. Yield: 15 servings.
If desired, prepare your own pound cake with the following recipe:
1/2 cup butter, softened
125 grams (4 oz.) cream cheese, softened
11/2 cups sugar
11/2 cups cake flour
1/2 teaspoon vanilla extract
Cream butter and cream cheese; gradually add the sugar, beating on medium mixer speed till light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the flour, mixing just until well blended. Stir in vanilla. Pour batter into a greased and floured 9"x5" loaf pan. Bake at 325°F for 1 hour and 15 minutes or until a wooden pick inserted in centre comes out clean. Let cake cool in pan for 10 minutes. Remove and cool completely.