Double-Berry Trifle Squares

• 1 pkg. (10.75 oz.) prepared pound cake, cut into 10 slices
• 3 Tbsp. cranberry juice cocktail
• 2 pkg. (10 oz. each) frozen raspberries
• 2 Tbsp. sugar
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 2-1/2 cups cold milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1. Arrange cake slices in single layer on bottom of 13x9-inch pan, cutting as necessary to fit.
2. Drizzle with juice cocktail; top with raspberries, separating berries as needed to form even layer.
3. Sprinkle with sugar.
4. Beat pudding mixes and milk in large bowl with whisk 2 min.
5. Stir in 1 cup COOL WHIP; pour over raspberries.
6. Carefully spread remaining COOL WHIP over top of dessert.
7. Refrigerate several hours or until chilled.

cake, cranberry juice cocktail, frozen raspberries, sugar, cold milk

Taken from www.kraftrecipes.com/recipes/-15987.aspx (may not work)