Summer Berry Shortcake Sundae (Red, White and Blue for Patriotic

• 16 ounces butter pound cake (I used Sara Lee's All Butter)
• 12 ounces non-dairy whipped topping (I used Cool-Whip Lite)
• 14 ounces sweetened condensed milk (I used FF)
• 2 (3 ounce) packages instant vanilla pudding (I used Jello-vanilla instant)
• 1 teaspoon vanilla extract
• 1 12 cups water
• 2 cups strawberries, i quartered mine (washed, hulled and cut)
• 1 pint blueberries (washed and drained well)

1. In medium bowl, mix pudding mix, water and vanilla until smooth.
2. Fold in sweetened condensed milk and thawed non-dairy whipped topping.
3. (DO NOT STIR -- it will cause filling to collapse) Slice pound cake into 16-20 thin slices.
4. Line bottom of 9x13 glass dish with half of cake slices.
5. Spread half of pudding mixture and half of berries.
6. Repeat with a second layer, ending with berries on top.
7. Cover and refrigerate until serving.

butter, condensed milk, instant vanilla pudding, vanilla, water, strawberries, blueberries

Taken from www.food.com/recipe/summer-berry-shortcake-sundae-red-white-and-blue-for-patriotic-380425 (may not work)