Berry Summer Pudding from Woman's World 6/22/09

• 1 (10 ounce) angel food cake
• 2 (3 ounce) packagesstrawberry flavored Jello gelatin
• 1 12 cups water
• 1 12 cups white grape juice
• 8 cups assorted berries
• whipped topping (optional)
• mint (optional)
• 2 tablespoons Grand Marnier (optional)

1. Coat 2-1/2 quart (7 1/2"x3") souffle dish with cooking spray; line with plastic wrap leaving 6" overhang.
2. Cut the angel food cake into 16 pieces; reserve.
3. Stir 2 pkgs jello into 1 1/2 cups boiling water until dissolved; stir in 1 1/2 cups white grape juice.
4. Toss 8 cups assorted berries with jello (cut the strawberries into quarters).
5. In a blender, puree 1/4 of berry mixture; stir back into jello mixture.
6. With slotted spoon transfer 1/2 the berry mixture to dish.
7. Top with 1/2 the cake slices in even layer; press down.
8. Repeat with remaining berry mixture and cake.
9. Pour any remaining liquid over pudding; fold over plastic wrap.
10. Place 7" plate over pudding; top with heavy can.
11. Refrigerate at least 6 hours or overnight.
12. Open plastic wrap and invert pudding onto plate; remove plastic wrap.
13. If desired, garnish with whipped topping, berries and mint.

angel food cake, packagesstrawberry flavored jello gelatin, water, white grape juice, berries, topping, mint, grand marnier

Taken from www.food.com/recipe/berry-summer-pudding-from-womans-world-6-22-09-382619 (may not work)