Berry Bliss Cake

• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 3/4 cup cold milk
• 1 1/2 cups thawed COOL WHIP Whipped Topping, divided
• 2 cups mixed raspberries and sliced strawberries
• 1/4 cup blackberries
• 1 pkg. (10.75 oz.) frozen prepared pound cake, thawed
• 1/4 cup orange juice

1. pudding mix and milk with whisk 2 min. Stir in 1 cup COOL WHIP. Combine berries; reserve 1/2 cup.
2. cake into 3 layers.
3. cake layers with juice; stack on plate.
4. each layer with half each of the remaining berries and pudding mixture. Top with remaining COOL WHIP and reserved berries. Refrigerate 4 hours.
5. Calories: 260
6. Total fat: 11 g
7. Saturated fat: 7 g
8. Cholesterol: 85 mg
9. Sodium: 340 mg
10. Carbohydrate: 39 g
11. Dietary Fiber: 2 g
12. Sugars: 29 g
13. Protein: 3 g
14. Vitamin A: 6% DV
15. Vitamin C: 35% DV
16. Calcium: 4% DV
17. Iron: 4% DV

cold milk, topping, mixed raspberries, blackberries, cake, orange juice

Taken from www.myrecipes.com/recipe/berry-bliss-cake (may not work)