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
- Spoon pudding into large bowl.
- Add milk, stirring until smooth to make tapioca sauce.
- Arrange cake slices, overlapping slightly, on large plate.
- Spoon tapioca sauce over cake.
- Top with fruit.
- Serve immediately or cover and refrigerate until ready to serve.
- 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)