Creamy Layered Fruit and Cake

• 1 tub (22 oz.) JELL-O Ready-To-Eat Tapioca Pudding
• 1/2 cup milk
• 1 pkg. (12 or 13.6 oz.) pound cake, cut into 12 slices
• 1 pt. strawberries, sliced
• 1 cup blueberries Whole Foods 3 For $10.00 thru 02/09

1. Spoon pudding into large bowl.
2. Add milk, stirring until smooth to make tapioca sauce.
3. Arrange cake slices, overlapping slightly, on large plate.
4. Spoon tapioca sauce over cake.
5. Top with fruit.
6. Serve immediately or cover and refrigerate until ready to serve.
7. Store leftover dessert in refrigerator.

tapioca, milk, cake, strawberries, blueberries

Taken from www.kraftrecipes.com/recipes/creamy-layered-fruit-cake-56228.aspx (may not work)