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 package (10.75 ounces) frozen pound cake
• 1/4 cup orange juice
• 2 cups mixed raspberries and sliced strawberries
• 1/4 cup blackberries

1. 20 minutes (plus refrigeration)
2. ADD milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes or until well blended. Stir in 1 cup of whipped topping.
3. 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. Cover.
4. REFRIGERATE at least 4 hours or up to 24 hours. Store leftovers in refrigerator.

cold milk, pie filling, topping, frozen pound cake, orange juice, mixed raspberries, blackberries

Taken from www.myrecipes.com/recipe/berry-bliss-cake-0 (may not work)